Trying out something new this month; Hungry Little Girl invited me to join in on the Surprise Recipe Swap. After the great time I had with the Food Blogger Cookie Swap, I just had to give it a try. My match this month was The Tasty Fork. This blog is done my Meghan, a gal from Chicago (love that place) who spent some time going to culinary school and works for an herb company. This meal was done as Birthday Dinner for her father who requested a salmon dish with a little sweetness and some bourbon. Well this recipe doesn’t have bourbon but it does have some sweet…a little more in my version because I didn’t re-read the recipe when it was time to put in the honey…oops! Oh well, it turned out wonderful anyway. The only other change I made was to add a little bit of extra veggies I had that were about to go bad. Below is the recipe with pictures and my commentary in parenthesis. Enjoy and be sure to check The Tasty Fork!
Cilantro Honey Salmon & Veggie Couscous Salad from The Tasty Fork
- 3/4 cup chopped cilantro, divided (roughly 1 bunch)
- 2/3 cup fresh lime juice (after 3 limes and only ½ cup of juice, I gave up!)
- 2 garlic cloves, minced (2 heaping tsp. if it comes from a jar)
- 3 tsp. ground cumin
- 1/2 tsp. paprika
- Salt & pepper
- 2 (6 ounce) salmon fillets (had 1 lb. thawed, so I made 3 filets)
- 2 tbs. olive oil
- 1 tbs. honey (was overzealous and added 2 tbsp. like the olive oil)
- 1 box couscous, prepared as directed on package (made 4 servings from big box)
- 1/2 red pepper, diced
- 3 green onions, chopped thin
- 1/4 cup shredded carrots
- Preheat oven to 350 degrees. Combine 1/4 cup cilantro (1/3 bunch cut finely), lime juice, garlic, cumin and paprika in a small bowl. Season with salt & pepper. Spray two pieces (used 3) of tin foil with cooking spray. Place a salmon fillet in the center of each piece of tin foil. Pour 1/4 cup of marinade over the fillets. Share 1/4 cup between both fillets. (Or a little more for 3.) Wrap up each fillet in the tin foil (like foil fish). Bake for 20 minutes (Longer if the fish is frozen. Be sure to touch the bottom of the foil to make sure it’s hot – after it’s been out of the oven for a minute. Fish should flake when poked with a fork.).
- Transfer the remaining marinade to the blender. Add 1/2 cup cilantro (~2/3 bunch), olive oil and honey; puree until smooth. Taste, add additional seasoning if needed.
- Cook couscous according to directions on the package (Started the couscous when the fish had 10 minutes left.). Add red pepper, green onions & carrots when the couscous is ready to be fluffed. Put the lid back on the pot for 3 minutes; the veggies will soften slightly. (Might stick the veggies in while heating the water next time so they are a little softer.)
- When the salmon is done, take each fillet out of the foil. Top with salmon & couscous with honey cilantro sauce.