I’m well aware I have too many salmon dishes on the blog.
It’s my default. My go to protein when I don’t feel like trying or when I want to make something quickly. But on top of Israeli couscous and chickpea, it’s really perfection.
I’ve been messing around with this dish for a couple of weeks—basically making it every time that Jason travels—because while our taste in food aligns 99% of the time, I think there really is such a thing as too many potatoes and he has some inexplicable hatred of Israeli couscous. I’m sure we’ll survive this rift in our relationship, but it’s clear that he’s wrong. (Who is with me?)
Regular couscous is great, too, but I personally prefer the texture of Israeli couscous. It’s a larger grain and has this chewy, nutty flavor that I really love. I like that it can stand up on it’s own, but pairs really well with chickpeas too.
I’m well aware that I missed the boat and was supposed to post something sweet and perfectly romantic earlier this week, but it’s apparently not my style. Instead I give you salmon—which is pink, so there—the day after Valentine’s Day.
Eat it with a nice glass of wine. This is the best I can do for this holiday. Hides.
- 1 pound salmon fillets
- 3 tablespoons olive oil, divided
- Kosher salt
- 1 yellow onion, sliced thin
- 1 cup Israeli couscous, dry
- 1 15 oz can chickpeas, rinsed and drained
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ½ teaspoon paprika
- ¼ teaspoon Kosher salt
- 2 cups baby kale
- ¼ cup raisins, chopped
- 2 tablespoons lemon juice
- 1-2 tablespoons harissa
- Preheat oven to 375.
- Place salmon on a baking sheet and drizzle with 1 tablespoon olive oil and Kosher salt. Bake for 12-15 minutes, depending on thickness, until just barely pink.
- In a small saucepan, cook Israeli couscous based on packaging instructions.
- Meanwhile, heat remaining 2 tablespoons olive oil in a medium sized skillet over medium high heat. Add onions and cook until translucent. Stir in chickpeas, turmeric, cumin, cinnamon, paprika, and salt. Toss everything to coat, then stir in baby kale. Cook until kale has wilted, about 3-4 minutes. Remove from heat, stir in raisins and lemon juice. Adjust seasoning to taste.
- To plate, divide couscous and chickpea mixture among four plates. Top with salmon and drizzle with harissa.