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Salmon with Pomegranate and Lentil Couscous

Prep Time: 1 hour

Serves 6.

 

 

Couscous

1 cup small green Puy lentils

2 cups cold water

2 tablespoons olive oil

1 large onion, minced

1 apple, peeled, cored, and cubed

1 2/3 cups (10 ounces) quick-cooking couscous

2 cups boiling water

Kosher salt and freshly ground black pepper

1 large pomegranate, seeded

1 to 2 tablespoons coarsely chopped fresh lemon or lime thyme

 

Salmon

6, 6-ounce salmon fillets

Canola or olive oil for frying

Kosher salt and freshly ground black pepper

Fresh thyme sprigs, for garnish

Pomegranate arils

 


To prepare the lentils: Pick through the lentils, and discard any debris or small pebbles. Rinse with cold water to remove any remaining dust or grit. In a large saucepan, combine the lentils and cold water. Bring it to a boil over high heat, reduce the heat to medium, and boil gently until tender (20 to 30 minutes). Drain well, and set aside.

 

 

To prepare the couscous: In a medium frying pan, heat the olive oil over medium heat.  Add the onion and cook, stirring occasionally, until golden brown (about 4 minutes).  Add the apple, and cook until the apple is beginning to soften (2 to 3 minutes).  Sprinkle the couscous over the onion and apple mixture, and then carefully add the boiling water.  Remove from the heat, cover, and let stand 5 to 8 minutes while preparing the salmon.

 

 

To prepare the salmon: Heat a large, non-stick sauté pan over medium-high heat.  Brush the salmon fillets with the olive oil and season generously with salt and pepper.  Place skin side down in the hot pan.  Cook, without disturbing, until the skin is golden brown (4 to 5 minutes).  Turn the fillets over, and continue cooking until just done (2 to 3 minutes). Remove from heat, and tent with foil to keep warm.

Last Updated Wednesday, August 23, 2017 - 01:11 PM.