This entrée salad of Seared Salmon with Blackberry Sauce and Couscous packs in all the protein and nutrients you need for a healthy meal! The tangy blackberry sauce is made with frozen blackberries and pomegranate molasses, and the couscous and chopped pistachios provide great texture.
Seared Salmon with Blackberry Sauce and Couscous Salad
Ingredients
For the Sauce
1 Cup frozen blackberries
2 Tablespoons pomegranate molasses
¼ Cup honey
1 Tablespoon preserved lemon
¼ teaspoon salt
For the Salmon
1 lb salmon, cut into 4 equal fillets and patted dry
1 teaspoon fine sea salt
½ teaspoon black pepper
1 Tablespoon preferred vegetable oil
For the Salad
1 Cup dry pearl couscous
2 ½ Cups vegetable or chicken stock
¼ teaspoon Sea salt
1 teaspoon Fresh lemon juice
1 Tablespoon extra virgin olive oil
4 Cups or approx. 5 oz arugula, lightly-packed
¼ Cup roughly chopped roasted and salted pistachios
⅛ teaspoon cumin
1 shallot, very thinly sliced
1 Cup fresh or thawed frozen blackberries
Preparation
For the Sauce
Step 1
In a medium saucepan combine blackberries, pomegranate molasses, and honey.
Step 2
Bring to a boil over high heat, then reduce heat to medium to simmer, mashing berries with a spoon, until thick and syrupy, about 10 minutes.
Step 3
Strain through a fine mesh sieve, then season with salt and stir in preserved lemon.
For the Salmon
Step 1
Sprinkle salmon with salt and pepper.
Step 2
In a large, heavy skillet heat oil over medium-high until it barely starts to smoke.
Step 3
Add salmon pieces skin-side down and cook until very well-browned and skin is crisp, about 4 minutes. Flip and cook second side until salmon is just cooked through, about 1 minute more. Transfer salmon to a plate.
For the Salad
Step 1
Bring the vegetable stock to a low boil and add the pearl couscous and sea salt. Place the lid on top and cook for about 10 minutes, or until liquid is absorbed. Leave the lid on and remove from the heat, allowing to stand for five minutes. Toss with the lemon juice, cumin, olive oil and pistachios.
Step 2
Divide arugula and shallot between plates, and top with couscous and blackberries.
Step 3
Add the salmon and drizzle generously with blackberry sauce.