Herbed Salmon Over Couscous

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Herbed Salmon.JPG

Being a citizen of the world apart from the several disadvantages- we all saw how quickly the swine flu was spread throughout the world, or the nuclear accident in Japan that affected all of us, after that tremendous earthquake- it has many advantages as well. For example we get to know about different people and different customs and yes, finally, we have many celebrations as well.

So, after leaving behind us the festivities of the Chinese New Year we are headed towards Valentine’s Day. Although, as I have mentioned before, I consider things to be overpriced that particular day, I see no reason why I cannot celebrate at home with a nice meal and a good wine.

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So, just to be on the spirit of the day I will give you this recipe for Herbed Salmon which has several advantages, making it appropriate for this day. First, is very easy, using just one pan and quick, so you don’t have to spend endless time in the kitchen and then being a total wreck and not be able to enjoy your dinner. Second, it is a very light meal, so you manage to keep your shape intact and enjoy a rich sweet afterwards without guilt. Third and most important, it is so delicious I promise you will lick your fingers after you finish your portion, just like I did lol.

This was truly a beautiful meal and we really enjoyed it very much even though it was not Valentine’s Day.

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Herbed Salmon over Couscous

Ingredients

2 pieces of salmon 400 gr. Each

2 scallions, chopped

2 celery roots, chopped

1 batch of parsley, chopped

1 tomato, sliced

½ green bell pepper, sliced

2 tsp Szechuan mix

2 tsp onion salt

2 tsp salt

2 tsp garlic powder

2 tsp Herbes de Provence

1 tsp green and red pepper

1 cup of sweet red wine

Parchment paper

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Instructions

Take two pieces of parchment paper big enough to wrap each salmon fillet separately.

Put the parchment paper in a baking pan with tall sides. We do this so as when we pour the wine, it won’t be spilled.

Divide all herbs and spices in two. Use them to spice and cover the two salmon fillets. Pour ½ cup of the sweet red wine to each fillet.

Wrap each fillet like a small package and place them in a preheated oven at 200° C. My fillets took about 25 minutes because they were thick, but a general rule of thumb is 6 minutes per 2,5 cm/1 inch of thickness.

I served them over a bed of couscous but you can feel free to serve them with anything you believe is appropriate.

Herbed Salmon.JPG

Herbed Salmon Over Couscous
 
Author/ Συγγραφέας:
Ingredients/ Συστατικά
  • 2 pieces of salmon 400 gr. / 14 oz. each
  • 2 scallions, chopped
  • 2 celery roots, chopped
  • 1 batch of parsley, chopped
  • 1 tomato, sliced
  • ½ green bell pepper, sliced
  • 2 tsp Szechuan mix
  • 2 tsp onion salt
  • 2 tsp salt
  • 2 tsp garlic powder
  • 2 tsp Herbes de Provence
  • 1 tsp green and red pepper
  • 1 cup of sweet red wine
  • Parchment paper
Instructions/ Εκτέλεση
  1. Take two pieces of parchment paper big enough to wrap each salmon fillet separately.
  2. Put the parchment paper in a baking pan with tall sides. We do this so as when we pour the wine, it won’t be spilled.
  3. Divide all herbs and spices in two. Use them to spice and cover the two salmon fillets.
  4. Pour ½ cup of the sweet red wine to each fillet.
  5. Wrap each fillet like a small package and place them in a preheated oven at 200° C / 400° F.
  6. My fillets took about 25 minutes because they were thick, but a general rule of thumb is 6 minutes per 2,5 cm/1 inch of thickness.
  7. I served them over a bed of couscous but you can feel free to serve them with anything you believe is appropriate.

Σολομός με Μυρωδικά σε Κους Κους
 
Author/ Συγγραφέας:
Recipe type/ Τύπος Πιάτου: Κυρίως Πιάτο
Ingredients/ Συστατικά
  • 2 κομμάτια του σολομού 400 γρ. το κάθε ένα
  • 2 κρεμμυδάκια, ψιλοκομμένα
  • 2 ρίζες σέλερι, ψιλοκομμένο
  • 1 ματσάκι μαϊντανό, ψιλοκομμένο
  • 1 ντομάτα, κομμένη σε φέτες
  • ½ πράσινη πιπεριά, κομμένη σε φέτες
  • 2 κ.γ. μίγμα Szechuan (υπάρχει έτοιμο )
  • 2 κ.γ. κρεμμύδι σκόνη
  • 2 κ.γ. αλάτι
  • 2 κ.γ. σκόνη σκόρδου
  • 2 κ.γ. βότανα Προβηγγίας
  • 1 κ.γ. πράσινο και κόκκινο πιπέρι
  • 1 φλ. γλυκό κόκκινο κρασί
  • Αντικολλητικό χαρτί
Instructions/ Εκτέλεση
  1. Πάρτε δύο κομμάτια αντικολλητικού χαρτιού αρκετά μεγάλα για να τυλίξτε το κάθε φιλέτο σολομού ξεχωριστά.
  2. Βάλτε το αντικολλητικό χαρτί σε ένα ταψί έτσι ώστε να σχηματίζει καλαθάκι.
  3. Το κάνουμε αυτό έτσι ώστε όπως ρίχνουμε το κρασί, αυτό να μην χυθεί.
  4. Μοιράστε όλα τα βότανα και τα καρυκεύματα στα δύο.
  5. Καλύψτε με αυτά τα δύο φιλέτα σολομού.
  6. Ρίξτε ½ φλιτζάνι το γλυκό κόκκινο κρασί σε κάθε φιλέτο.
  7. Τυλίξτε το κάθε φιλέτο σαν ένα μικρό πακέτο και βάλτε σε προθερμασμένο φούρνο στους 200° C.
  8. Τα συγκεκριμένα φιλέτα μου πήραν περίπου 25 λεπτά επειδή ήταν παχιά, αλλά μια γενική μέθοδος ψησίματος στο φούρνο είναι 6 λεπτά ανά 2,5 cm πάχους.
  9. Στο πιάτο βάζουμε το κους-κους, και από πάνω τα φιλέτα σολομού.

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