- Prep
- 25 min
- Cook
- 30 min
- Total time
- 55 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 690 kcal
Quick summary
“This sophisticated dish features seared salmon fillets with a golden crispy crust served over buttery velvety Moroccan couscous and a fresh and spicy arugula and basil pistou, toasted pistachios, and parmesan cheese. A harmonious union of crunch, green notes, and nuts.”
What you need to know
- A selagem em fogo médio-alto com a pele para baixo garante textura estaladiça sem ressecar o centro tenro do salmão
- O pistou de rúcula e pistache processado em fio contínuo de azeite traz picância fresca que corta a gordura do peixe
- A hidratação rápida do cuscuz com caldo temperado entrega grãos leves e soltinhos em minutos
Ingredients
Main
- units (approx. 180g each) Salmon fillets with skin
- tablespoons Extra virgin olive oil
- cups Medium couscous
- cups Vegetable broth or hot water
- tablespoon Unsalted butter
- cups (well filled) Fresh arugula
- cup (leaves) Fresh basil
- cup Shelled and roasted pistachios
- cup Queijo Parmesão ralado
- unit Garlic clove
- tablespoons Sicilian lemon juice
- Sea salt
- Freshly ground black pepper
Instructions
Principal
- Prepare the Moroccan CouscousIn a heat-resistant bowl, combine the Moroccan couscous with the vegetable broth or hot water. Add the butter and season with a pinch of salt. Stir gently, cover the bowl with a plate or plastic wrap, and let it hydrate for 5 to 7 minutes. It will be loose.
- Make the Arugula PistouWhile the couscous hydrates, prepare the pistou. In the food processor, combine the arugula, basil, pistachios, Parmesan, and garlic. Pulse a few times. Add 3 tablespoons of olive oil and the lemon juice. Process until you get a rustic paste. Season with salt and black pepper to taste. Adjust the consistency if necessary.
- Prepare the SalmonDry the salmon fillets well with paper towels. Season both sides with sea salt and black pepper. Dry skin is crucial for crispiness. Make sure there is no excess moisture on the fish surface. This will ensure a perfect sear in the skillet.
- Braise the SalmonHeat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat until it begins to smoke slightly. Place the salmon fillets skin side down. Braise for 4-5 minutes, or until the skin is well browned and crispy. Do not stir the fish during this time.
- Finish CookingTurn the salmon fillets and cook for another 2-3 minutes, depending on the thickness of the fish and your preferred doneness. For a juicy salmon, it should be slightly translucent in the center. Remove from heat and let rest for 2 minutes. Resting is essential.
- Finish the CouscousWith a fork, loosen the couscous grains. It should be soft and airy. If desired, add a few sprigs of chopped fresh herbs, such as cilantro or parsley, for an extra touch of flavor and freshness. Mix well, incorporating the seasonings. Serve immediately in a dish to enjoy the ideal temperature.
- Assemble and ServeServe a generous portion of Moroccan couscous in the center of each plate. Place a braised salmon fillet on top of the couscous. Finish with a generous spoonful of the arugula pistou over the salmon. Decorate with lemon zest and an extra drizzle of olive oil. Enjoy every layer of flavor.
Chef's tips
- Seque minuciosamente a pele do salmão com folhas de papel-toalha antes de colocar no azeite para garantir crocância sem grudar
- Deixe os filés de salmão cozinharem 70% do tempo sobre a pele, virando no minuto final para preservar os sucos internos
- Solte o cuscuz marroquino com os dentes de um garfo incorporando a manteiga para evitar aglomerações
Variations
- Adicione raspas finas de limão-siciliano e damascos secos picados ao cuscuz marroquino para agregar notas agridoces
- Salpique sementes de romã frescas sobre o peixe empratado para conferir acidez estaladiça e elegância visual
- Finalize o prato com um fio de redução de vinagre balsâmico ao redor do cuscuz para aprofundar as nuances
Substitutions
- Os pistaches tostados do pistou podem ser substituídos por nozes chilenas, castanha-de-caju torrada ou pinoli
- A rúcula fresca pode ser substituída por folhas tenras de agrião ou espinafre baby fresco para um sabor menos amargo
- O salmão fresco pode ser trocado por filés de truta salmonada, robalo fresco ou lombo de bacalhau dessalgado
How to store
Store the seared salmon, couscous, and pistou in separate containers in the refrigerator for up to 2 days. To reheat, warm the couscous in the microwave and place the salmon in an electric oven at 160°C for 4 minutes to maintain the skin.
Can it be frozen?
Moroccan couscous and arugula pistou can be frozen separately for up to 45 days in the freezer. It is not recommended to freeze already grilled salmon, as the fibers dehydrate and the skin loses its characteristic crunch.
What to serve with
Exemplarily accompanied by green asparagus sautéed in olive oil, confit cherry tomatoes, and fresh leaves seasoned with lemon. For drink pairing, serve with a Sauvignon Blanc white wine or brut sparkling wine.
Frequently asked questions
How to prevent salmon from breaking when flipping in the skillet?
Use a wide, flexible fish spatula and wait for the skin crust to release naturally from the pan before flipping.
Can I use frozen salmon for this preparation?
Yes, provided it is thawed slowly inside the refrigerator and dried very well with paper towels before going into the pan.
What is the difference between pistou and traditional pesto?
Pistou is a Provençal version that originally did not contain nuts or cheese, but in this reimagining it incorporates pistachios and noble parmesan.
Why process the olive oil in a thin stream for the pistou?
Adding the olive oil in a thin continuous stream with the food processor running creates a stable, creamy, and shiny emulsion with the arugula leaves.
You might also like
