The concept is simple: no-fuss baked salmon crusted in hot blackening spice perched on a pile of cool coconut couscous splintered with fresh herbs. It's New Orleans meets Miami in 15 minutes. The salmon is spicy, salty, savory, and meaty. The couscous is fluffy and fresh, packed full of mint, parsley, green onions, and pumpkin seeds.
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- Yield:two servings
- Active time: 5 to 10 minutes
- Total time:15 to 20 minutes
- 1 (14 ounce) can coconut milk
- 1 1/2 cups dry couscous
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh scallion greens and whites
- 3 tablespoons chopped fresh flat leaf parsley
- 3 tablespoons chopped fresh mint
- 5 tablespoons toasted pumpkin seeds
- 2 boneless skinless salmon filets (about 6 ounces each)
- 1 tablespoon blackening seasoning (recommended: Blackened Redfish Magic)
- Lemon or lime wedges (optional)
Preheat the oven to 400 degrees F. Bring the coconut milk to a boil in a medium stockpot. Add the couscous and season with salt and pepper. Cover the pot, remove from the heat, and let stand 10 minutes. Finally, stir in the scallion, parsley, mint, and pumpkin seeds.
Meanwhile, season both sides of the salmon with blackening seasoning. Place the fish on a parchment lined baking sheet, until just cooked through but still medium-rare in center, about 10 minutes. Make a bed of the couscous, place the fish on top, tear up some extra mint leaves for garnish, and serve with lemon wedges (optional).