Salmon & Asparagus Cous Cous (3-4 banana difficulty)

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)

http://www.anymonkeycan.com/2011/02/seasoned-and-seared-salmon.html

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)

http://www.anymonkeycan.com/2011/03/sauteed-asparagus-1-banana-recipe.html

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)

http://www.anymonkeycan.com/2011/01/cous-cous.html

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 GAME PLAN:

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!!

Sauteed Asparagus (1 banana difficulty)

Asparagus is good and easy to cook.  Grilled or sauteed are my 2 favorites.  Today we'll go the sauteing route.  Just in case you have never eaten asparagus before or are unfamiliar with it, in about half of the monkey population, your pee will smell funny for a day.  Nothing to worry about though!

Be sure to choose asparagus that looks fresh and crisp.  In the grocery, it should be standing up in about 1/2" of water.  When you get home you can store it in the fridge standing in 1/2" of water for a few days.  This will help keep it fresh and crisp.

Another thing to remember is you only end up eating 1/2 to 2/3 of each stalk.  The bottom part is too fibrous. 

Here's how you do that:

Take a stalk.  Hold the very bottom in 1 hand and the very top in the other and slowly bend the ends towards each other.  The stalk will break.  You eat the top part.  At this point you can do this for each of your stalks, or I usually just use the top half I just broke as a guide and use a knife to cut the bottoms of the other stalks!  Discard or compost (chop'em up 1st) the bottom parts

This recipe will show the asparagus chopped into small pieces, however you can skip the chopping and serve as is.

Enough with the talking/reading, let's get cooking!

What you need:

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

What you do:
1.  Add 2-3 T of Olive Oil or Butter in frying pan at Med High Heat
2.  Snap the Asparagus in 1/2 as noted at the top (4th Paragraph)
3.  Leave Asparagus whole or chopped into desired size
4.  Season with Salt & Pepper, then Saute for 5-15 min. 

Yeah that's an annoying time range, but it depends on the thickness of the stalk and if you like the asparagus crispy (al dente) or softer.
5.  Serve as a side, or add to a another recipe!

Salmon & Asparagus Cous Cous

So that's it for sauteed Asparagus.  "anymonkeycan" ...