Over a Bed of Citrus Couscous, Grilled Asparagus and Pea Puree
Spring is finally in full swing, and we are so excited to start cooking with the fresh flavors of the season. In this recent salmon dish, we focused on exactly that. We hope you will try it out and that you enjoy it as much as we did!
Notes:
For the recipe we cooked the couscous and pea puree first and then set it aside as we finished the asparagus and salmon. It works best this way since the asparagus and salmon cook quickly. If you are using skinned salmon, cook that side first so that it will stay crisp. Start your grill ahead of time, so it has time to heat adequately.
Recipe Serves 4
Seared Salmon
- 4 Salmon Fillets
- To Taste Kosher Salt
- To Taste Black Pepper
- 1-2 oz Olive Oil
Season salmon with salt and pepper. Heat a sauté pan on medium-high heat and add in the oil. Sear salmon on each side for 2-4 minutes (depending on how thick your fillets are). Cook to your preferred doneness.
Citrus Couscous
- 1 Cup Israeli Couscous
- 1 Lemon (juice and zest)
- 2 Tbs Olive Oil
- 1/2 each Bell Pepper (dice)
- To Taste Kosher Salt
- To Taste Black Pepper
Bring the water, oil and a bit of salt and pepper to a boil. Stir in the couscous and lemon zest. Cover and reduce heat to low for 8-10 minutes. Let rest 2-3 minutes. Add in the bell pepper and lemon juice and fluff with a fork. Adjust seasoning if needed.
Grilled Asparagus
- 1 bunch Asparagus (trimmed)
- 2 cloves Garlic (chopped)
- To Taste Kosher Salt
- To Taste Black Pepper
- 1-2 oz Olive Oil
Make sure you start your grill ahead, so that it is already hot when you are ready to cook the asparagus. Toss Asparagus, garlic, oil, salt and pepper together on a sheet tray or dish. Arrange on your grill and cook about 3-5 minutes. Rotate them so that they fully cook. Asparagus should be cooked through, but still have a bit of a snap to them.
Pea Puree
- 8 oz Peas (Fresh or Frozen)
- 4 oz Water
- 2 cloves Garlic (crushed)
- 4 Tbs Butter
- To Taste Kosher Salt
- To Taste Black Pepper
Bring the peas, water, garlic and some salt and pepper to a boil. Don’t let it cook too long or the peas will start to lose their bright green color. Pull off the heat and puree together in a blender or with an immersion blender. Add in the butter and puree until smooth. Adjust seasoning if needed.
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