I decided to try something a little different this week. Instead of sticking to exactly how the recipe is written, I adapted it to what I wanted to do. The original recipe comes from a wonderful food blog that I happened to stumble upon yesterday called Sugar and Spice by Celeste. She has posted some great recipes on there that I am eager to try! Last night, I opted to try something I've never done before... prepare fresh fish (frozen fish... yes; fresh fish... no). I know, I know, try to hold your surprise. How this has slipped by, I have no idea. Cooking in parchment paper steams the food, making it a healthier option rather than cooking it in a frying pan. To add some more color, I fixed some roasted asparagus to serve on the side.
Lemon Salmon with Cherry Tomato Couscous
Heaping 1 cup couscous
3 teaspoons kosher salt
1 teaspoon paprika
white wine (optional)
1 tablespoon grated fresh ginger
1 cup boiled water
1/2 small red onion, finely chopped (about 1/4 cup)
1 tablespoon garlic infused oil, plus 1 teaspoon
1 pint grape tomatoes
4 salmon fillets
fresh cilantro leaves
1. Preheat oven to 375. Tear off large pieces of parchment paper (18in) for each fillet/person. Lay fillets onto the paper. You may want to bake the packets on a baking sheet for easier transfer.
2. Half a lemon. Squeeze juice onto the salmon fillets. Sprinkle with salt, pepper, and paprika.Lightly drizzle with garlic oil. Add a little white wine. Garnish with zest. Close packets, folding tightly. Make sure they are properly closed without making them airtight. Bake in oven for 15-20 minutes, depending on how you like your salmon cooked. It is normal for the parchment paper to brown and "puff." In a foil pouch, roast the tomatoes in a pouch to heat.
3. Meanwhile, Put the couscous into a heatproof bowl, 2 teaspoons kosher salt (or 1 teaspoon table salt), 1/4 teaspoon of the paprika, and all the grated ginger (1T). Give everything a bit of a mix before adding the hot boiled water. Cover the bowl, either with plastic wrap or a plate, and set aside.
4. Finely chop 1/2 onion and put in a small bowl. Squeeze juice from remaining lemon into bowl. Add the halved the cherry or grape tomatoes. Stir in the remaining teaspoon of garlic flavored oil and set aside.
5. Uncover and fluff the couscous, which should have absorbed all the water. Add the tomatoes with lemony onion mixture and stir with a fork. Add nearly all of the cilantro to the couscous, and stir it through, then taste for seasoning, adding more salt if needed.
6. Spoon some couscous onto each plate and arrange a salmon fillet alongside. Sprinkle with a little more cilantro as you hand out each plate. *This meal is still good without cilantro. I was so hungry, that I seemed to omit this step when I prepared it!