Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings
- For the Salmon:
- 1 pound salmon filet, about 1-inch thick, skin on
- 1 lemon, divided use
- 2 teaspoons mayonnaise
- 1/2 teaspoon kosher salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried oregano
- 1/4 teaspoon lemon pepper
- 1/2 teaspoon dried dill weed
- Sweet Hungarian paprika
- For the Couscous:
- 1-1/2 Tablespoons olive oil
- 1/2 cup diced onion
- 1-1/4 cups chicken broth
- 1/4 cup white wine
- 1 cup instant couscous
- 1 pint grape tomatoes, halved
- 1/4 cup sun-dried tomatoes cut into 1/4-inch strips
- 6 ounces fresh baby spinach, stems removed
Set the Ninja 3-in-1 Cooking System to the Oven option and set temperature to 425 F. Coat the bottom of the roasting pan with olive oil and add onions. Saute, stirring often, until onions are limp, but not browned. Add chicken broth, wine, couscous sun-dried tomatoes, and grape tomatoes. Stir to combine. Reduce heat to 350 F.
Place fish on the rack and insert into the roaster on top of the couscous mixture. Cover and set timer for 12 to 14 minutes, depending on the thickness of the salmon. Do not overcook or the salmon will become dry.
Remove the tray with the salmon. Turn off the unit and stir the spinach into the couscous.
Divide the salmon into 4 servings and spoon couscous on the side. Garnish with lemon slices from the remaining half of lemon.
Yield: 4 servings
The salmon may be grilled or baked on a rack at 375 F for 12 to 15 minutes, depending upon thickness of the fish. Use a saute pan for the couscous and follow the same basic instructions above. After adding the broth, wine, and tomatoes, return to a boil, cover, and remove from heat. Let rest 5 to 10 minutes until liquid is absorbed, then stir in spinach. Cover and let residual heat wilt the spinach. Fluff and serve with the salmon.
Salmon with Sun-Dried Tomato and Spinach Couscous Recipe Photo © 2012 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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