Poached Salmon with Chimichurri and Pearl Couscous
Try this Poached Salmon with Chimichurri and Pearl Couscous recipe
Try this Poached Salmon with Chimichurri and Pearl Couscous recipe
- salt and pepper
- 1 teaspoon dried oregano
- 4 tablespoons olive oil
- 1 cup water
- 3 tablespoons red wine vinegar
- 1 tablespoon extra virgin olive oil
- 3 large garlic cloves
- 1.5 cups water
- 1.25 pound asparagus ends trimmed
- 1 cup pearl couscous
- (4) 4oz portions of wild salmon
- 3 springs of parsley or dill
- a few thin slices of white onion
- for the chimichurri:
- 1 cup packed fresh flat-leaf parsley
- 1 cup packed fresh cilantro
- 1 seeded and chopped serrano chile or jalapeã±o
- 1/4 cup chopped white onion
- Carbohydrate 242.838389863985 g
- Cholesterol 0 mg
- Fat 23.6065232427063 g
- Fiber 36.7285445977871 g
- Protein 46.8811913308934 g
- Saturated Fat 3.45968235916724 g
- Serving Size 1 1 recipe (1914g)
- Sodium 144.361092241981 mg
- Sugar 206.109845266198 g
- Trans Fat 1.89646961286818 g
- Calories 1291 calories
Step-by-step
- Preheat the oven to 425 degrees. Lay out the asparagus on a baking sheet and drizzle with the olive oil. Season with salt and pepper and roast for 20-25 minutes or until fork-tender and browned.
- Bring water and a pinch of salt to a boil in a medium saucepan. Add the couscous, reduce heat to a simmer and cook, covered, until the water is absorbed, about 10 minutes. Remove the pan from heat and let stand, covered, for 2-3 minutes. Uncover and fluff gently with a fork.
- Season the salmon with salt. Place the water, parsley, and onions in a deep skillet and bring to a simmer on medium heat. Once simmering, add the salmon, skin-side down and cover. Cook for 5 to 10 minutes (depending on the thickness of the salmon) or until to your desired doneness (flake the fish and if it's still very pink, keep cooking for another 2 minutes.) Uncover and remove the salmon pieces with tongs.
- While everything cooks, place all of the ingredients for the chimichurri into a food processor and pulse until smooth. Taste and adjust, if necessary. Set aside.
- Divide the couscous and salmon into bowls or plates and top with pieces of salmon. Drizzle with chimichurri and serve immediately.
Managing the Components Ahead
Cooked pearl couscous retains structural integrity for up to four days in a sealed container in the refrigerator, provided it is tossed with a small amount of oil immediately after steaming to prevent clumping. Raw asparagus can be trimmed and held in cold water for twenty-four hours before roasting at 425 degrees. The herb-based chimichurri relies on fresh flat-leaf parsley and cilantro, which oxidize rapidly. Store the green sauce separately in an airtight jar with a thin film of neutral oil poured over the surface to block oxygen exposure for up to two days.
Freezing and Reheating Behavior
Whole poached salmon portions freeze successfully if wrapped tightly in plastic wrap and stored inside a heavy-duty freezer bag for up to one month. Thaw frozen fish overnight in the refrigerator before serving. Microwaving assembled plates will overcook delicate salmon proteins and turn the roasted asparagus limp. Instead, gently warm the fish and couscous separately on medium power in short thirty-second intervals, or serve the fish at cool room temperature over warm grains.
Common Pitfalls to Avoid
Rushing the poaching liquid is the fastest way to ruin fish texture. Keep the water at a bare simmer rather than a rolling boil, which agitates the delicate flesh and causes exterior proteins to seize before the center cooks. Overprocessing the chimichurri in the food processor until it turns into a hot green puree destroys the vibrant herbal bite. Pulse the blades just until emulsified so distinct flecks of serrano chile and garlic remain visible.
