Well, the other day I was hungry, I wanted something tasty, and I had some leftover Salmon. Cous Cous is quick & easy. I had some asparagus in the fridge that needed to be cooked. So I decided it was time to combine some previous recipes and "build" this dish! It's really not THAT complicated especially if you have leftover Salmon or just skip it! "This" monkey will show you how. The hardest part of this dish is managing different things cooking at different times.
HERE'S WHAT YOU NEED:
(for the Salmon)
1 lb Salmon Fillets cut into 3-4 pieces*
2-3 T Extra Virgin Olive Oil (half for fish & half for skillet)
1-2 t Kosher Salt
Pepper to Taste
1 T Brown Sugar (optional)
*Ask at the fish counter if they can cut up the fillet for you*
--------------------------
(for the Asparagus)
About 1 lb of Asparagus Stalks (Rinsed & Patted Dry)
2-3 T of Olive Oil or Butter
Kosher Salt to Taste
Black Pepper to Taste
------------------------------(for the Cous Cous)
2 c Cous Cous
3 c Boiling Water/Chicken Broth/3 tea bags added to the water
1/2 c Dried Cranberries (optional)
Salt and Pepper to taste
---------------------------------
(for the toppings)
1/2 c crushed walnuts
Avocado cubes (2 avocados)
1/2 c shredded Parmesan Cheese
The Cous Cous is the easiest so we'll measure out what we need and set it aside. The oven needs to pre-heat for the Salmon so we'll start there.
HOW WE DO IT:
1. Place an oven rack to the middle position & Preheat oven to 300 deg
2. Drizzle each Salmon fillet with Olive Oil & Sprinkle with Salt & Pepper
3. Sprinkle each fillet with Brown Sugar (optional)4. Snap each Asparagus Stalk in half, rinse and pat dry
5. In a 12 in OVEN SAFE skillet, heat the 2-3T Olive Oil to Medium High (Salmon)
6. Add 2-3 T of Olive Oil or Butter in a 2nd Skillet at Med High Heat (Asparagus)
7. Chop the Asparagus in 1/2" pieces
8. In a Medium Saucepan start to bring 3 1/2 c Water/Broth to a Boil
9. Season chopped Asparagus with Salt & Pepper, then Saute for 15-20 min (until tender) stirring occasionally
10. Also place salmon fillets flesh side down in the skillet until well browned (1-2 min)
11. Carefully flip fillets skin side down and cook for 1 more min
12. Remove from Stove Top and place directly in the oven.
**if you do NOT have an oven safe skillet, you will need to move fish into a Pyrex dish etc**
13. Cook until translucent (about 8-10 min) **internal temp about 125 deg F**
14. *If infusing Cous Cous with tea, then add the 3 tea bags & keep water below boiling for 5 min, then discard the tea bags & bring to a boil
15. Remember to stir Asparagus on occasion!!
16. Measure out THREE cups of water/broth and pour onto dry Cous-Cous & dried Cranberries. Stir.
17. Cover the Cous Cous & Cranberries and let rest 5-7 min
18. Fluff the Cous Cous, then Add in the tender Asparagus
19. Using a small turner (spatula) separate the Salmon fillet from the skin & cut into bite size pieces.
20. In a bowl (to be served), add Cous Cous Mixture & Top with Salmon
21. Blackjack!!
22. Top with Walnuts &/or Avocado &/or Cheese &/or Salt &/or Drizzled Olive oil
So, there are a lot of moving parts here, but it can be done. A little bit of planning & skill, but "anymonkey" well...probably a chimp, maybe an orangutan can make this "quick & easy" dish!
Enjoy!!
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