I hope you all enjoy these new recipes I created last week. Josh was in love with the salmon and glaze but I love, love, love the baked couscous. I was so glad we had a ton of leftovers for quick lunches and dinner after work! But an announcement is in order!!! I have taken on a new adventure… I have decided to write a cookbook. This is one reason I have been gone for so long… I have been busy developing and photographing my own recipes. The baked couscous will be an addition to this cookbook! I am working on designing the layout and finding a publisher. I will keep you all up to date on the progress. I would love some feed back if you end up trying some of these recipes. Enjoy!
Wrapped Salmon with Balsamic Glaze
4 (5oz) salmon filets, skin removed and preferably wild caught
4 T. Dijon mustard, separated 1 T. for each filet
12 asparagus spears, par boiled
8 slices of red pepper, par boiled
8 green onions, sliced down the middle lengthwise
¼ C. basil, chiffonaded
salt & pepper
12 sheets frozen phyllo dough, thawed
¾ C. balsamic vinegar
2 T. maple syrup
1 T. Dijon mustard
2 cloves garlic, minced
To begin, combine all glaze ingredients in a small saucepan and bring to a boil. Reduce heat and simmer until thickened to desired consistency. I like mine a little thinner so I reduced for about 10-15 minutes. Take glaze off the heat and set-aside until dinner.
Since phyllo dough can be a bit finicky it is important to have all your ingredients prepped and ready to roll before you wrap salmon. Preheat oven to 375 degrees. To par boil asparagus and red peppers, bring a pot of salted water to a boil, turn off heat and add vegetables to water. After 3 minutes test the vegetables for tenderness. If too tough keep cooking, if tender remove vegetables and immediately plunge into iced water to stop cooking. Drain and set vegetables aside.
At this time you are ready to begin wrapping your salmon filets. Pat each filet dry and place on one sheet of phyllo dough about 1 inch from the edge closest to you. Top filet with dollops of Dijon mustard, salt, pepper, a sprinkle of basil, 3 asparagus spears, 2 red pepper slices, and 4 green onion halves. Gently, roll the salmon turning in the sides (similar to a burrito). When rolled, brush olive oil over the “salmon burrito” and set an inch from the edge of another sheet of phyllo already fully brushed with olive oil. Repeat this until the salmon packet is wrapped with 3 sheets of phyllo. Place on a foil lined baking sheet. Repeat this process for each filet. Bake for 20-30 minutes until the phyllo is crunchy and golden brown. Remove from the oven and let cool 3-5 minutes. Slice in half on a bias and serve drizzled with the beautiful deep brown balsamic glaze.
This dish is wonderful served with my Baked Israeli Couscous.
Baked Israeli Couscous
2 C. Israeli Couscous
2 ½ C. water
3 C. blend of shitake and porcini mushrooms, sliced
1 med. Shallot, chopped
2 cloves garlic, minced
½ C. beer or white wine (could also use chicken stock)
salt & pepper
2/3 C. plain Greek yogurt
3 T. whole grain mustard
10 large basil leaves, chiffonad
1 ½ tsp. dried dill
zest of ½ lemon
1 ½ C. Monterrey Jack, shredded and divided into 1 C. and ½ C.
1 ½ C. fresh green peas
½ C. pecorino Romano cheese, grated
To begin, bring 2 ½ cups of water to a boil. Add the Israeli couscous and reduce to a simmer. Cook until the water is absorbed and the couscous is tender, about 15 minutes but watch it closely. Stir in about 2 tablespoons of olive oil to keep the couscous from sticking together. Set cooked couscous aside.
Preheat oven to 375 degrees. In a large skillet heat 2 tablespoons of olive oil over medium heat. Add shallots and garlic, cook until fragrant and sweated down. Be careful not to burn the garlic. Add the blend of mushrooms and stir once. Let mushrooms brown without stirring them because stirring will cause their juices to release and they will not brown properly. Also, only add salt after the browning has occurred because salt will draw out the mushrooms juices too quickly. When mushrooms are browned, add salt and pepper and deglaze with beer or white wine. Scrape the bottom of the skillet to loosen the brown bits stuck to the skillet. Keep on the heat until the beer has thickened a bit.
Meanwhile, in a medium bowl, combine the Greek yogurt, whole grain mustard, basil, lemon zest, 1 cup Monterrey Jack cheese, and pecorino Romano.
Add mushrooms to the yogurt dressing and stir to incorporate the juices evenly. Add peas and couscous to the dressing. Pour mixture into a greased baking dish and top with the remaining ½ cup of Monterrey Jack cheese. Bake for 20-30 minutes or until heated through and cheese is golden brown and bubbly.