Recipe: Grilled Salmon with Couscous in Foil Packets

Recipe: Grilled Salmon with Couscous in Foil Packets

Ingredients

2 cups cooked pearl couscous
1 lb boneless salmon filets (skin on or removed)
olive oil
2 Roma tomatoes, sliced
1 large zucchini, sliced
1 yellow summer squash. sliced
1 red onion, sliced
¾ cup sun-dried tomatoes in oil, drained and sliced
¾ cup sliced Kalamata olives
2 lemons, sliced
2 garlic cloves, minced
freshly ground pepper
Kosher salt
4 fl oz vegetable broth
½ cup chopped Italian parsley

Directions

Prepare couscous to package directions. Pre heat the grill to medium high (400-450 degrees.) If cooking over an open flame, place a grill grate over the fire.

Place a large piece of tin foil on a work surface. Drizzle some olive oil on the bottom.
For each salmon slice, layer on the following (remember to divide all ingredients into four portions): 1/2 cup cooked couscous, one slice salmon, yellow summer squash, zucchini, tomato, onion, sun-dried tomatoes, olives, lemon slices, garlic, sprinkle with salt and pepper & parsley. Drizzle some broth and a little more oil over the top. Fold the foil edges over the salmon making a packet. Leave a little room in the packet for air to circulate.

Place the wrapped salmon over the grill or open flame and cook for 10 to 12 minutes. Cooking time depends on the thickness of the salmon and your desired level of doneness. You can test salmon while it’s cooking by opening up the foil, but be careful of the steam! Using a sharp knife peek into the thickest part of the baked salmon. It’s almost done when it’s beginning to flake, but still has a little translucency in the middle. Once your salmon flakes easily with a fork, it’s done. If you like it a bit more on the rare side take it off the grill at the very slightly translucent phase and let it rest off the grill for a few minutes before serving.

You can also bake this in the oven! Simply follow all of the prep work and preheat the oven to 375˚F. Place the wrapped salmon on a baking sheet. Bake for 15-20 minutes or until the salmon is done to your liking. See Step 4 for how to judge doneness.

This salmon can also be enjoyed the day after you cook it. Simply reheat in a lightly oiled skillet or in the microwave.

~ Marla Meridith

Recipe: Skillet Salmon with Bacon and Lentils

This gluten-free, healthy Skillet Salmon with Bacon & Lentils is protein packed and completely delicious! Perfect for family dinners and for entertaining guests.

4-5 servings

–for the lentils
4 slices thick cut bacon, chopped small + extra for garnish
1 tbsp olive oil
1/2 yellow onion, diced
2 carrots, peeled & chopped small
2 celery stalks, chopped small
2 cloves garlic, chopped
2 sprigs fresh rosemary
3 1/2 cups low sodium chicken broth
1 cup French green lentils
1/4 cup Sherry vinegar
splash of dry Marsala wine
1 tbsp Dijon mustard
season to taste with salt and pepper
–for the salmon
4-5 (4 ounce) boneless salmon filets, skin on
1 tbsp olive oil
1 tbsp unsalted butter
chopped parsley and crispy bacon for garnish

Add the bacon to the a 12 inch cast iron skillet and cook over medium heat until the fat renders about 7 minutes and bacon is lightly browned. Add the olive oil, onion, carrots and celery. Cook about 5 minutes until the vegetables soften. Add the garlic, rosemary, broth and lentils. Bring to a boil then reduce to a simmer. Stir in the vinegar, wine, mustard salt and pepper. Cook for 25-30 minutes until the lentils are tender, stirring occasionally. Add more broth if needed to soften the lentils, season to taste with salt and pepper.
Ten minutes before the lentils are done cooking. Cook the salmon.
Pre-heat a 10 inch cast iron with the butter and oil over medium high heat. Season the filets with some salt and pepper. Cook skin side down for minutes then flip and cook just a few minutes more until the salmon is done to your liking.
Once the lentils have soaked up all of the cooking liquid, place the salmon on the top and serve immediately.
Garnish with crispy bacon and fresh parsley.

~ Marla Meridith

Recipe: Greek Salad with Salmon and Creamy Feta Dressing

Ingredients

Directions

~ Marla Meridith

Recipe: Mexican Pan Seared Salmon Kabobs

You can have this delicious Mexican inspired meal on the table in under 30 minutes! Protein packed, super healthy & full of flavor!

Ingredients

1 1/2 pound fresh salmon filets, skin removed
1/2 red onion cut into 1 inch pieces
For the marinade
1/3 cup olive oil
1/4 cup white vinegar
1/4 cup freshly chopped cilantro
1 tbsp fresh lime juice
2 tbsp mild ancho chile powder
1 tsp dry dried oregano
1/2 tsp ground cumin
1/4 tsp garlic powder
1/4 tsp ground black pepper
1/4 tsp salt
For the beans
2 (15.5 ounce) cans BUSH’S® Black Bean Fiesta™
1/4 cup diced yellow pepper 
1/4 cup diced red onion
1/4 cup chopped fresh cilantro
You will also need
4 wooden skewers

Directions

Soak the wooden skewers in water for 30 minutes. This is so they will not burn.

Cube the salmon into 1 inch pieces.  Cut the onion to roughly the same size, peeling off each piece into one layer.

Make the marinade: whisk together all the marinade ingredients.

Thread the salmon and onion onto the four skewers.

Place them in a shallow dish so they are flat. Cover with the marinade. With clean hands make sure the marinade covers all sides of the salmon.

Refrigerate for 15 minutes to let the flavors soak in.

Pour 1 tbsp of olive oil into a 12″ cast iron skillet over medium-high heat. 

When the pan is hot, place the skewers in the pan. Cook for about 5 minutes on the first side. Flip and cook another 2-3 minutes or until the salmon is done to your liking.

Heat the beans on the stove top or microwave. Top with the confetti of yellow pepper, onion and cilantro.

Plate the salmon and beans separately and serve while hot.

~ Marla Meridith

Recipe: Fettuccine Alfredo with Salmon

Ingredients

Directions

~ Marla Meridith

Salmon en Papillote with Summer Vegetables

Ingredients

Directions

~ Marla Meridith

Recipe: Salmon Tacos with Sesame Cucumber Salad

These salmon tacos are light, healthy and completely delicious!

Ingredients

Salmon
0.50 lb grilled or pan seared salmon, skin on
Sesame Cucumber Salad
1 cup thinly sliced mini seedless cucumbers
0.25 cup cup matchstick carrots, chopped
1 tbsp toasted sesame oil
1 tbsp rice vinegar
1 tsp sriracha
1 tsp fish sauce
1 tsp teaspoon granulated sugar
You will also need
8 small flour or corn tortillas
top with chopped green onion

Directions

‘–Grill or pan sear the salmon

Rub the salmon with some olive oil. Season both sides of the salmon with some garlic salt and pepper. Cook in a saute pan or over a preheated grill over medium high heat for 3-4 minutes, skin side down. Flip and cook 2-3 minutes on the top side, until done to your liking. Flake with a fork.

Cucumber salad

Combine all ingredients in a bowl. Season to taste.

Assembly

Layer two tortillas on top of each other, lettuce, the salmon & cucumber salad. Top with green onion.

You can double the sauce recipe for a dip too.

~ Marla Meridith

Recipe: Salmon Niçoise with Warm Shallot Caper Vinaigrette

Ingredients

Directions

~ Marla Meridith

Recipe: Summer Pasta Salad with Veggies, Egg & Smoked Salmon

Ingredients

Directions

~ Marla Meridith

Pasta with Salmon & Creamy Blue Cheese Sauce

Ingredients

Directions

~ Marla Meridith

Norwegian Salmon Gravlax with Dill Mustard Sauce

Ingredients

Directions

~ Marla Meridith