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Smoky Salmon with Watercress and Bacon-Corn Couscous

Serves 4

Originally aired

INGREDIENTS
  • 4 filets of salmon, skin removed
  • Salt and pepper
  • Old Bay Seasoning
  • 1 teaspoon smoked sweet paprika
  • EVOO Extra Virgin Olive Oil, for drizzling
  • 1 large or 2 small bundles upland cress or watercress
  • Juice of 1 lemon
  • 2 slices smoky bacon, chopped
  • 1 ear of corn, kernels scraped from cob
  • 1/2 small red bell pepper, chopped
  • 4 scallions, finely chopped or 1/2 small red onion, finely chopped
  • 1 cup chicken stock
  • A couple of tablespoons chopped fresh dill
  • A few dashes hot sauce
  • 1 cup couscous
PREPARATION

Season the fish with salt, pepper, Old Bay and smoked sweet paprika. Heat a drizzle of EVOO in a shallow nonstick skillet over medium-high heat. When pan is hot, cook fish a few minutes on each side until just cooked through or a bit pink at the center; you can gauge doneness very simply by looking at the side of the filets as they cook.

Meanwhile, dress watercress with lemon juice and a little EVOO, then season with salt and pepper. Heat a drizzle of EVOO in a saucepot over medium-high heat. Add bacon and cook to crisp, then add corn and peppers and scallions or onion and stir 2-3 minutes to tender-crisp. Add stock, dill and hot sauce and bring to a boil. Add couscous and turn off heat. Cover and let stand 5 minutes.

Top the fish with watercress salad. Fluff the couscous with a fork and serve along side the fish.

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