Wild Coho Salmon with Chermoula and Couscous by Chef Lil Miller.

Yields 4 servings


1\4 cup olive oil

1 cup white onion, finely sliced (remove root ends)

2 garlic cloves, peeled and minced

Pinch saffron

1\4 teaspoon ground cumin

1\4 teaspoon kosher salt

1\4 teaspoon white pepper

1\4 cup fresh lemon juice

1\4 cup white wine

1\4 cup cilantro, chopped

1\4 cup parsley, chopped

1 cup grape tomatoes (quartered), diced

3 tablespoons unsalted butter

4 six-ounce portions Coho salmon (ask the fishmonger at your local store to portion out and skin salmon portions)

2 cups couscous

2 cups water

1 tablespoon olive oil

1\4 teaspoon salt

1/2 cup green onions, sliced on the bias (angle)


Preheat oven to 350 degrees F.

Making the couscous

•Place the couscous in a medium stainless steel or glass bowl and reserve for later.

nIn a large pot over medium-high heat, add the salt, olive oil and two cups of water and bring to a rolling boil. Pour the boiling water mixture over the couscous and stir thoroughly to moisten. Cover with plastic wrap and set aside for 10 minutes or until the water is fully absorbed.

•Remove the plastic wrap and take a fork to separate the couscous grains. Cover and reserve for later.

Note: This couscous is an excellent substitution for bulgur when making tabbouleh salad.

Making the chermoula sauce:

•In a large bowl, combine onion, cumin, garlic, saffron, salt, white pepper and lemon juice.

•Place a large sauté pan on medium-high heat and heat one tablespoon of olive oil until warm. Add onion mixture and cook over medium-high heat for 3-4 minutes or until the onion becomes translucent.

•Add tomatoes, cilantro, parsley and white wine, cooking for an additional 1-2 minutes.

•Reduce the heat to low. Add softened butter to the Chermoula sauce base and stir until fully incorporated. Adjust the salt and pepper to taste.

•Remove from the heat and cover with foil to keep warm.

Note: The sauce base may be made one day in advance. Reheat sauce and add the butter right before serving it.

Prep and cook the salmon:

•Lay the 4 - six-ounce salmon portions on a plate and season both sides with salt and pepper.

•In a large non-stick skillet, heat the remaining olive oil over medium-high heat until it starts to shimmer. Place the salmon in the hot pan and sear each side for about 2 minutes, so the salmon has a golden color.

•Place the seared salmon on a parchment paper lined sheet pan and finish cooking in the preheated oven for 4-5 minutes, or until the internal temperature reaches 120 degrees F. The salmon will be cooked to medium at this point, if you prefer the fish to be cooked longer, continue cooking until the internal temperature reaches 130 degrees F.

Finish and serve:

• Evenly portion the couscous in a circle onto four plates and lay the salmon on one side of the couscous. Spoon the Chermoula sauce over the salmon and garnish with finely sliced scallions


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