Pan Seared Salmon with Mediterranean Salsa Fresca and Toasted Couscous
BellaFina™ peppers may be used to create a wide variety of recipes, from appetizers to main dishes. BellaFina peppers are often used in salads, vegetables trays with or without dip, cooked in stews and sauces and stuffed with meat, cheese and grains.
Grown on the vine in the field, BellaFina peppers are a great source of vitamins and nutrients. They are low calorie, fat free, sodium free and high in Vitamin C.
Yield: Serves about 4
Ingredients:
• 4 salmon fillets, skinned (roughly 1 ¼ – 1 ½ pounds)
• Canola oil
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• ½ teaspoon granulated onion
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Pinch cayenne pepper
• 1 teaspoon grated lemon zest
• Mediterranean Salsa Fresca (recipe below)
• Toasted Couscous (recipe below)
Preparation:
-Place the salmon fillets onto a plate or into a large bowl, and drizzle in about 2 tablespoon of the oil; then, sprinkle in the paprika, the granulated garlic and onion, the cumin, coriander, salt, pepper, cayenne and lemon zest, and toss everything gently to coat the fillets evenly and well; allow the salmon to marinate for at least 20 minutes, or even over night.
-Place a large cast-iron skillet over medium-high heat, and drizzle in about 2-3 tablespoons of the oil; once the oil is hot, add in the salmon fillets, and allow them sear on that first side for about 4 minutes, or until a deep, golden-brown; then, flip over and allow them to cook and sear on the other side for about 4 more minutes; remove from skillet.
-Serve with seared salmon generously topped with the Mediterranean Salsa Fresca, and a side of Toasted Couscous, if desired.
Mediterranean Salsa Fresca Ingredients:
Ingredients:
• 1 cup small cherry or sugar tomatoes, quartered
• 1 small persian cucumber, finely diced
• 1 yellow Bellafina pepper, finely diced
• 2 tablespoons pitted kalamata olives, diced
• 2 tablespoons finely diced red onion
• 1 teaspoon chopped fresh dill
• 1 teapsoon chopped flat-leaf parsley
• ½ teaspoon grated lemon zest
• 1 teapsoon lemon juice
• Salt
• Black pepper
Preparation:
-Combine all ingredients up to and including the lemon juice in a small bowl, and add a couple of pinches and salt and pepper; mix with a spoon to combine, and serve immediately, or keep covered and in the fridge until ready to serve.
Toasted Couscous Ingredients:
Ingredients:
• 1 cup couscous
• 1 ¼ cup water
• Salt
• 1 tablespoon olive oil
• 1 clove garlic, pressed through garlic press
• 1 tablespoon chopped parsley
Preparation:
-Place a medium-small non-stick sauce pan or pot over medium heat, and add in the couscous; toast the couscous, stirring it frequently, for about a minute or so, and then pour it out of the pan/pot; set it aside for a moment.
-Into that same pot or pan add the water, a couple of pinches of salt, the olive oil and the garlic, and stir to combine; bring the water to a vigorous simmer, pour in the couscous and stir, and turn off the heat; cover with a lid, and allow the couscous to soften for about 5-7 minutes; then, fluff with a fork, add the chopped parsley, and toss to combine; serve warm.
Adapted from a recipe by Ingrid Beer, via thecozyapron.com