Serves 4
30 min
Salmon with Cherry Sauce and Israeli Couscous
Recipe GLPR1a9dee556cd9a0
Pan-seared salmon fillets topped with a tart-sweet cherry sauce, served alongside fluffy Israeli couscous studded with toasted almonds and dried cherries. This elegant yet simple dish comes together in just 30 minutes and celebrates bright, Nordic-inspired flavors.
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Ingredients
4 6-ounce fillets Salmon fillets
2½ tablespoons Olive oil, divided
to taste Kosher salt
to taste Freshly ground black pepper
1½ cups Israeli couscous
¼ cup Cherry jam
2 tablespoons Red wine vinegar
½ cup Dried cherries, chopped
½ cup Sliced almonds
1 tablespoon Fresh lemon juice
Directions
Bring a large pot of salted water to a boil. Add Israeli couscous and cook according to package directions until tender, about 10 minutes. Drain and set aside.
While the couscous cooks, toast the sliced almonds in a dry skillet over medium heat for 2–3 minutes, stirring frequently until fragrant. Transfer to a plate.
Pat the salmon fillets dry with paper towels and season both sides generously with kosher salt and black pepper.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once shimmering, carefully add salmon fillets skin-side up and cook for 4–5 minutes without moving them, until the bottom is golden and crispy.
Flip the salmon and cook for another 3–4 minutes until the internal temperature reaches 145°F. Transfer to a plate.
In a small bowl, whisk together cherry jam, red wine vinegar, and lemon juice to create the cherry sauce.
Toss the warm couscous with the remaining 0.5 tablespoon of olive oil, toasted almonds, and chopped dried cherries. Season with salt and pepper to taste.
Divide the couscous among four plates and top each with a salmon fillet. Spoon the cherry sauce over each salmon fillet and serve immediately.
