Pan-Seared Salmon with Curried Couscous
By America's Test KitchenPublished on February 13, 2020
Time
30 minutes
Yield
Serves 4
Ingredients
1 ½ cups chicken broth 2 tablespoons extra-virgin olive oil 1 tablespoon curry powder 1 teaspoon table salt, divided1 cup couscous 1 (15 ounce) can chickpeas, rinsed1 cup baby spinach, chopped coarse4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick¼ teaspoon cayenne pepper 2 ounces feta cheese, crumbled (½ cup)
Before You Begin
Serve with lemon wedges.
Instructions
- Bring broth, oil, curry powder, and ½ teaspoon salt to boil in medium saucepan over medium-high heat. Stir in couscous, cover, and let sit off heat for 5 minutes. Stir chickpeas and spinach into couscous. Cover and set aside.
- Sprinkle salmon flesh with cayenne and remaining ½ teaspoon salt. Arrange salmon skin side down in 12-inch nonstick skillet. Place skillet over medium-high heat and cook until fat is rendered and skin becomes crispy, about 7 minutes.
- Flip salmon and continue to cook until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), about 7 minutes longer. Stir feta into couscous and serve with salmon.
Time
30 minutesYield
Serves 4Ingredients
1 ½ cups chicken broth
2 tablespoons extra-virgin olive oil
1 tablespoon curry powder
1 teaspoon table salt, divided
1 cup couscous
1 (15 ounce) can chickpeas, rinsed
1 cup baby spinach, chopped coarse
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
¼ teaspoon cayenne pepper
2 ounces feta cheese, crumbled (½ cup)
Ingredients
1 ½ cups chicken broth
2 tablespoons extra-virgin olive oil
1 tablespoon curry powder
1 teaspoon table salt, divided
1 cup couscous
1 (15 ounce) can chickpeas, rinsed
1 cup baby spinach, chopped coarse
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
¼ teaspoon cayenne pepper
2 ounces feta cheese, crumbled (½ cup)
Ingredients
1 ½ cups chicken broth
2 tablespoons extra-virgin olive oil
1 tablespoon curry powder
1 teaspoon table salt, divided
1 cup couscous
1 (15 ounce) can chickpeas, rinsed
1 cup baby spinach, chopped coarse
4 (6- to 8-ounce) skin-on salmon fillets, 1 to 1½ inches thick
¼ teaspoon cayenne pepper
2 ounces feta cheese, crumbled (½ cup)
Why This Recipe Works
Starting the salmon in a cold skillet allowed ample time to slowly render the salmon's fat and crisp the skin.
Before You Begin
Serve with lemon wedges.
Instructions
- Bring broth, oil, curry powder, and ½ teaspoon salt to boil in medium saucepan over medium-high heat. Stir in couscous, cover, and let sit off heat for 5 minutes. Stir chickpeas and spinach into couscous. Cover and set aside.
- Sprinkle salmon flesh with cayenne and remaining ½ teaspoon salt. Arrange salmon skin side down in 12-inch nonstick skillet. Place skillet over medium-high heat and cook until fat is rendered and skin becomes crispy, about 7 minutes.
- Flip salmon and continue to cook until center is still translucent when checked with tip of paring knife and registers 125 degrees (for medium-rare), about 7 minutes longer. Stir feta into couscous and serve with salmon.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments