It’s a short week! And a festive one. Salmon might not be at the tip top of your noggin, but I’m slinging it your way anyway!
This is going to be that dinner you remember when you’re under a mountain of Christmas cookies and pies. And you need something a wee bit lighter, and Omega 3-y. And simple, but with a bit of texture and rebellion in it. It’s that.
Let us peepeth.
It’s a three parter, but the parts are a cinch. Like one part is just to combine paper thin slices of crisp red onion and cool cucumber with a splash of red wine vinegar. You can honestly do that with any dinner and snug it up on the plate and there’s a new attitude to the whole thing. It’s wonderful.
But let’s look at the other parts first.
Sliced shallot and chopped garlic. How can you not? Sauté the shallots for a minute or two before you add the garlic. Life smells perfect right now.
Pop the aromatics out and sear the salmon right in the pan. Four minutes on one side, flip her gently, go another three. Salt and pepper. We’re keeping this brilliantly straightforward.
Ah, this part is next! Throw a cup of loose parsley into a small food processor and add the shallot and garlic that you sizzled earlier. Along with all the residual oil. Pinch of salt and blitz that up! I didn’t take a photo but I’m sure you can sort of imagine it. Like a chimichurri but with shallots. You’ll absolutely love it. But we’re not done!
Transfer it back to the skillet on low along with some pine nuts. Give that a wiggle so the pine nuts can toast a little. It is SUCH flavor, I can’t even tell you.
Oh and there’s our cool and crisp side. The vinegar liiiiightly pickles everything and gives it some pizazz. It’s just great.
Did you forget that you’ve boiled some Israeli couscous, because I did. We’ve boiled Israeli Couscous. You can definitely swap in orzo or any other small dainty pasta if you like.
But this is what you get! The cooked couscous (after you cook it drizzle with a little bit of oil), the seared salmon, the pine nut parsley topping, and the onion/cucumber mix. Some zing, some toothy comfort, some toasted-ness, the flaky salmon. It’s all there, really.
And listen, the red wine vinegar is going to give it all a little acidic kick in the pants, but if you need to grab a lemon and finish with a final squeeze, that’s genius too. Just make it all work for you, okay?
And put down the cookie.
Just kidding finish the cookie.
Just so good. Make it soon!
Christmas week and I’m giving you salmon, HA HA HA. Don’t hate me.