Citrus Salmon and Couscous
Ingredients
1 cup plus 2 ½ tbsp.
Kowalski's Signature Freshly Squeezed Orange Juice, divided
2 tbsp.
walnut oil, plus more for drizzling the couscous
1 ½ tbsp.
Kowalski's Freshly Squeezed Lemon Juice (from the Produce Department)
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 lb.
salmon fillet
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1 cup
Israeli couscous
½ cup
water
1 tbsp. (approx.)
golden raisins, roughly chopped
1 tbsp. (approx.)
dried currants
1 tbsp.
finely chopped fresh Italian parsley, plus more sprigs for garnish
1 tbsp.
finely chopped mint, plus more sprigs for garnish
- toasted chopped walnuts, to taste
- freshly grated orange and lemon zest, to taste
- lemon and orange slices, for garnish
Directions
- In a medium mixing bowl, combine 2 ½ tbsp. orange juice with walnut oil, lemon juice, salt and pepper.
- Add salmon; turn to coat. Cover with plastic wrap; refrigerate for 30 min.
- Preheat a grill or grill pan to high heat.
- Add olive oil to a medium saucepan; cook over medium-high heat until warm and fragrant (about 1 min.). Add couscous; cook and stir until lightly toasted and fragrant (about 2 min.).
- Add remaining orange juice and water to the saucepan; bring to a boil. Reduce heat to low; cover and simmer until all liquid is absorbed (about 10 min.).
- Drizzle cooked couscous with walnut oil; season with salt and pepper to taste. Stir in raisins and currants; keep warm until ready to serve.
- Grill salmon skin-side down on preheated grill until interior of fish turns opaque (10 min. per inch of thickness, measured at the thickest part).
- Toss couscous with chopped herbs, walnuts and zest. Serve fish with couscous; garnish dish with citrus slices and herb sprigs.
