
Author Notes:
This recipe stars SeaBear's 6-ounce Wild Sockeye Salmon Dinner Fillets, which are hand-filleted, boneless, individually packaged and flash-frozen to maintain quality, flavor and nutrients so that they can be enjoyed at leisure. The combination of ratatouille with lemon-almond toasted couscous makes for a delectably exotic pairing that celebrates cross-cultural influences. After all, there is nothing like a good meal for bringing people together.
Make it your New Year's resolution to “go wild” and eat SeaBear salmon! You can stock up on Sockeye Salmon Dinner Fillets here: https://www.seabear.com/wild-alaskan-salmon-dinner-fillets.html
Serves: 4
Prep time: 1 hrs 20 min
Cook time: 2 hrs 10 min
Ingredients
For the ratatouille:
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1/2
pound organic tomatoes, peeled, seeded and quartered
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1/2
pound organic eggplant, cut into 1-inch cubes
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1/2
pound organic sweet onions, halved and thinly sliced
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1/2
pound organic zucchini, sliced but not too thinly
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1
tablespoon Maldon salt flakes
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3
tablespoons olive oil
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3
ounces dry white wine
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3
cloves garlic, peeled and crushed
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1/2
teaspoon salt
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2
bay leaves
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2
tablespoons dried French thyme
For the salmon fillets and lemon-almond couscous:
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4
SeaBear Wild Sockeye Salmon Dinner Fillets (6 oz. each) ~ thawed overnight in the refrigerator
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3
tablespoons lemon olive oil (for the couscous)
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olive oil (for the baking sheets)
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1
cup whole grain couscous
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2
cups water
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1/3
cup lemon juice
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3/4
cup sliced almonds
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1
teaspoon salt
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Italian parsley to garnish (optional)
Directions
For the ratatouille:
- Place eggplant in a colander and sprinkle with salt flakes. Allow the eggplant to drain for 30 minutes.
- Rinse eggplant and pat dry.
- Heat olive oil in a large saucepan and sauté eggplant for approximately 5 to 10 minutes.
- Add onions and sauté for an additional 5 to 10 minutes until onions are translucent.
- Add wine, tomatoes, zucchini and sweet peppers.
- Lower the heat. Add garlic and salt, stirring well.
- Add bay leaves and French thyme. Mix gently. Simmer uncovered for 50 to 60 minutes. Remove bay leaves.
- Allow to cool and refrigerate, ideally overnight.
For the salmon fillets and lemon-almond couscous:
- Preheat the oven to 275 degrees.
- Brush two baking sheets with olive oil. Set aside.
- Heat lemon olive oil in a large saucepan. Add one generous cup of couscous and sliced almonds. Stir gently with the heat on low for five minutes, until couscous and almonds are well toasted.
- Add just under 2 cups of water and salt. Cover immediately. Allow to set for 7 minutes.
- Meanwhile, place the salmon fillets on the baking sheets. Bake at 275 degrees for approximately 20 minutes, or until the salmon has turned completely opaque and begins to flake easily with a fork.
- To finish the couscous, add lemon juice, continue to heat and fluff until the liquid has evaporated.
- Plate salmon with a side-by-side pairing of couscous and ratatouille. If desired, garnish the couscous with a sprig of Italian parsley.
- Enjoy with a glass of dry white wine, such as white Burgundy.
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