This dish is easy enough for during the week and its company-worthy. The simplest of ingredients and a twist on a store-bought aioli make this a flavorful and healthy dinner. The couscous can be made ahead of time, which is helpful on those extra busy nights.
My quick story of this dish involves very dear friends of mine. I made this for a girlfriend and her husband, as she was celebrating a birthday. Since cooking is an expression of love for me, I wanted to make her something special. (Do you love to cook or want to cook more? See the real psychological benefits of cooking for others by Huff Post. Click here.)
A week before my friends were coming over, I came up with a menu, and an idea for a main dish, but I'd never made it before. Typically, you should never try a new dish out on guests, but I was so confident that I could pull this dish off. I have been cooking for so long that I have become an intuitive cook. I know what will go together and how to prepare it. This was a quality that Chef Mary McMahon noticed when I was working alongside her in the farmer's market kitchen at Elawa Farm in Lake Forest, Illinois. If you have been following my blog, you will notice I play a version of Chopped in my kitchen a lot. With the ingredients I have on hand, I can cook up something. Many of my recipes come from these moments. Normally, I don't have an audience watching me as I whip up dinner. This night would test my cooking skills, in real-time, in front of friends. I selected very simple ingredients that wouldn't take too long to prepare and came up with an amazing dish. Afterward, I knew I wanted to share the recipe. So, I had to remember how I put it all together.
The ingredients for dinner included salmon, pearl couscous (known as Israeli couscous), lacinato kale, baby portabella mushrooms, and a store-bought aioli, which I turned into a sauce. If you aren't familiar with pearl couscous, it is larger than the Moroccan style couscous, and looks like tiny pearls. Couscous is actually a pasta, where Israeli couscous is toasted, and Moroccan couscous is dried.
Since I would be cooking dinner while my guests were over, I wanted something I could make with a minimum of steps to go through. So, I made the couscous and chopped the kale and mushrooms ahead of time. This made a huge difference in the cooking time of dinner.
Since the salmon would cook quickly, I wanted to put together the couscous first. I knew it could hold until the salmon was ready. I sautéed mushrooms, kale, and minced garlic added a speck of onion powder, some Kosher salt, fresh black pepper, a gentle squeeze of fresh lemon juice, then mixed in the pre-made couscous. This side dish made a flavorful backdrop for the salmon. Then, seasoned with Kosher salt, and fresh ground pepper, I pan-seared the salmon, which took a few minutes to cook. As for the store-bought aioli, I added some cream to thin it out, making a luxurious sauce that was perfect with both the salmon and the couscous. I made that ahead too. Plated all together the dish looked amazing.
I wish I had made more because I think we all enjoyed it so much we could have had another serving. Whenever I make this, I will always think of my dear friend and the wonderful evening we shared celebrating her birthday.
Until next time, friends! XO
Salmon with Lemon Herb Sauce and Kale & Mushroom Couscous
Serves 4
For sauce:
1 jar, Stonewall Kitchen's Lemon Herb Aioli
Half and half
For salmon: 4 6-ounce salmon fillets
Kosher salt
Fresh ground, black pepper
Fresh lemon juice
For couscous:
1 box Israeli pearl couscous, cooked as directed
(you could also cook in chicken broth for added flavor)
Olive oil
1 bunch, lacinato kale, stems removed, leaves finely chopped
1 8oz container sliced baby bella mushrooms, finely chopped
4 garlic cloves, minced
1/4 teaspoon onion powder
A gentle squeeze of fresh lemon juice
Kosher salt, to taste
Freshly ground, black pepper, to taste
Method
For the lemon herb sauce, spoon about half of the aioli into a small bowl. Add half and half and stir until creamy. You want the consistency to be that of a creamy, fluid dressing. Not too thick, or too thin. Can be made ahead. Refrigerate until ready to use.
Cook couscous according to directions. Drain, and set aside. You may make the couscous in advance. Drizzle a little olive oil on the couscous to keep the sticking to a minimum.
In a large skillet, over medium heat, add olive oil. Sauté mushrooms until liquid is almost gone. This will take about 5 minutes. Next, add kale and minced garlic. You may need to add a little olive oil if the mixture looks too dry. Season with Kosher salt and black pepper, to your taste. Add in the couscous, mixing everything well. Add onion powder and a gentle squeeze of fresh lemon juice, and adjust seasoning. Keep couscous warm, on low heat, while salmon cooks.
Pat salmon dry with paper towel. Season salmon with Kosher salt and freshly ground, black pepper. Heat a non-stick skillet, over medium-high heat. Drizzle a little olive oil in the pan. Once hot, lay the salmon top side down and sear for 2 to 3 minutes, until the salmon is golden in color. You will notice the salmon is starting to cook through to the middle by looking at the sides. Flip, turn off heat, and cover for about 3 minutes. Meanwhile, on a large serving platter, add the couscous. Lay the salmon in a row on top of couscous. Spoon some herb aioli over each piece.
