SeaBear Wild Sockeye Salmon Fillets with Lemon-Almond Couscous and Ratatouille

February 3, 2019

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

Jessica Volz

Serves: 4
Prep time: 1 hrs 20 min
Cook time: 2 hrs 10 min

Ingredients

For the ratatouille:

  • 1/2 pound organic tomatoes, peeled, seeded and quartered
  • 1/2 pound organic eggplant, cut into 1-inch cubes
  • 1/2 pound organic sweet onions, halved and thinly sliced
  • 1/2 pound organic zucchini, sliced but not too thinly
  • 1 tablespoon Maldon salt flakes
  • 3 tablespoons olive oil
  • 3 ounces dry white wine
  • 3 cloves garlic, peeled and crushed
  • 1/2 teaspoon salt
  • 2 bay leaves
  • 2 tablespoons dried French thyme

For the salmon fillets and lemon-almond couscous:

  • 4 SeaBear Wild Sockeye Salmon Dinner Fillets (6 oz. each) ~ thawed overnight in the refrigerator
  • 3 tablespoons lemon olive oil (for the couscous)
  • olive oil (for the baking sheets)
  • 1 cup whole grain couscous
  • 2 cups water
  • 1/3 cup lemon juice
  • 3/4 cup sliced almonds
  • 1 teaspoon salt
  • Italian parsley to garnish (optional)
In This Recipe

Directions

For the ratatouille:

  1. Place eggplant in a colander and sprinkle with salt flakes. Allow the eggplant to drain for 30 minutes.
  2. Rinse eggplant and pat dry.
  3. Heat olive oil in a large saucepan and sauté eggplant for approximately 5 to 10 minutes.
  4. Add onions and sauté for an additional 5 to 10 minutes until onions are translucent.
  5. Add wine, tomatoes, zucchini and sweet peppers.
  6. Lower the heat. Add garlic and salt, stirring well.
  7. Add bay leaves and French thyme. Mix gently. Simmer uncovered for 50 to 60 minutes. Remove bay leaves.
  8. Allow to cool and refrigerate, ideally overnight.

For the salmon fillets and lemon-almond couscous:

  1. Preheat the oven to 275 degrees.
  2. Brush two baking sheets with olive oil. Set aside.
  3. 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.
  4. Add just under 2 cups of water and salt. Cover immediately. Allow to set for 7 minutes.
  5. 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.
  6. To finish the couscous, add lemon juice, continue to heat and fluff until the liquid has evaporated.
  7. Plate salmon with a side-by-side pairing of couscous and ratatouille. If desired, garnish the couscous with a sprig of Italian parsley.
  8. Enjoy with a glass of dry white wine, such as white Burgundy.

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