Baked Salmon with Couscous Pilaf
04/05/05 04:25 PM
Baked Salmon With Couscous Pilaf
This is a great way to prepare salmon! It has a subtle flavor that really lets the fresh mint shine through.
6 medium carrots 1 cup uncooked couscous 1/2 cup slivered almonds 1/2 cup raisins 1/4 cup fresh mint, chopped 1 tablespoon olive oil sea salt fresh ground pepper 4 salmon fillet, skin removed, 7 ounces each lemon wedges
Preheat oven to 450 degrees F. Slice the carrots lengthwise and then in 1/8 inch diagonal sections. In a 9x13 inch baking pan, mix together the carrots, couscous, almonds, raisins, mint, oil, salt and pepper and 1 1/4 cups of water. Place the salmon fillets on top of this mixture and season generously with more salt and pepper. Cover the pan with a piece of aluminum foil. Bake for 30-35 minutes, or until fish is opaque. Transfer fish to plates. Fluff couscous with a fork and place next to salmon on plates. Serve with lemon wedges.
Kree's Note: I halved this recipe, including the water (I used 1/2 cup plus 2 Tbsp), and baked it in an 8-inch square dish for 20 minutes. The salmon and couscous were perfect after that time, but I would recommend cutting the carrot pieces smaller if you try it. I learned that the hard way!