Recipe Fusion: Pan-Seared Salmon with Tomato Pop Couscous

• 1 cup of pearl couscous

• 4 cups of water

• 1 Tablespoon of salt

• 2 Tablespoons of olive oil

• 2 garlic cloves, minced

• 35 -40 cherry tomatoes cut in half - ~2 cups, ~10-12 ounces

• ¼ teaspoon of sugar

• ½ teaspoon of salt

• 1 sprig of basil

• 1 Tablespoon of basil slivered (~10 basil leaves)

• 4 (6 ounces) salmon fillets with skin

• 1 Tablespoon olive oil

• 1 teaspoon kosher salt

• Freshly ground black pepper

1) Gather the first part of the cooking ingredients. They will be added in stages

• 1 cup of pearl couscous

• 4 cups of water

• 1 Tablespoon of salt

2) Prepare and gather the ingredients for the second part. They will be added in stages

• 2 Tablespoons of olive oil

• Mince 2 garlic cloves

3) Prepare and gather the ingredients for the third part in a medium bowl. They will be added together

• Cut 35 -40 cherry tomatoes in half - ~2 cups, ~10-12 ounces

• ¼ teaspoon of sugar

• ½ teaspoon of salt

• 1 sprig of basil

4) Prepare the ingredients for the serving

• Sliver 1 Tablespoon of basil - ~10 basil leaves

5) Season the salmon fillets

• Pat dry the 4 salmon fillets and season with salt (~1 teaspoon) and freshly ground black pepper on both sides

6) Gather the olive oil

• 1 Tablespoon extra virgin olive oil

1) SIDE - Heat a medium saucepan over medium-high heat

• Add 1 cup of couscous

• Toast couscous, stirring often, until it colors very lightly (2 minutes)

• Add the water (4 cups) and salt (1 Tablespoon)

• Boil until couscous is al dente (10 minutes)

• Drain the couscous through a strainer

2) MAIN - Heat a nonstick skillet over medium-high heat

• Add and heat olive oil (1 minute)

• Add salmon skin side up, and cook undisturbed (set up salmon timer for 4 minutes)

3) SIDE - Heat a heavy skillet over medium heat

• Add and heat olive oil (2 Tablespoons)

• Add garlic and cook (30 seconds)

4) SIDE - Turn the heat up of the heavy skillet to medium-high heat

• Add the medium bowl of ingredients for the third part - cherry tomatoes, salt, sugar, and basil sprig

• Cook, stirring often (set up tomato timer for 5 minutes)

5) MAIN - When the 4 minute salmon timer is up, reduce heat to medium

• Flip the salmon skin side down and cook until done  (set up salmon timer for 4 minutes)

6) SIDE - When the tomato 5 minute-timer is up, turn off the heat

• Remove basil sprig

• Add the cooked couscous to the pan and stir together

• Taste and adjust for seasoning

• Sprinkle the slivered basil on top

 7) MAIN - When the second 4 minute salmon timer is up, turn off the heat

• Transfer to platter and serve

Make Ahead: 

Salmon: Have all the prep done, and store salmon in the fridge. Once ready to start cooking, it only takes 10 minutes. After the salmon is cooked, I recommend using the oven to reheat it. Pre-heat oven at 275 F. Line a baking sheet with parchment paper, place the salmon, cover loosely with foil, and bake it for 15 minutes

Couscous: Prep all steps, and complete cooking step 1 (cook the couscous). Store the couscous, refrigerate if needed. When ready to restart, add 2 Tablespoons of water, stir, and reheat the couscous. Two options - in a saucepan on the stovetop over low heat, or for 2-3 minutes in the microwave. Continue with Steps 2-4 (10  minutes)

Freezer: 

Salmon: Cool, store, and freeze. Then defrost overnight in the fridge, and reheat in the oven.  Pre-heat oven at 275 F. Line a baking sheet with parchment paper, place the salmon, cover loosely with foil, and bake it for 15 minutes

Couscous: Cool, store, and freeze. Then defrost, add 2-3 Tablespoons of water and reheat the couscous.

FISH

• 4 (6 ounces) salmon fillets with skin

PRODUCE

• Cherry Tomatoes (12 oz, ~2 cups, 35 -40 cherry tomatoes)

• Garlic (2 cloves)

• Basil (1 bunch)

GRAINS

• Pearl Couscous (1 cup)

PANTRY

• Extra-virgin olive oil

• Sugar (1/4 teaspoon)

• Salt

• Freshly ground Black pepper