This fish has a crispy, delicious crust of charred Middle Eastern spices
and is nestled on top of roasted garlic couscous and garnished with
parsley, feta, and a fresh lemon wedge or two. It’s perfect for a lazy
weekend lunch!
I just moved for the third time in a year and a half. This is my first weekend in my new place, and just in time for a major winter storm. There’s nothing cozier for this kind of weather than to curl up in bed with a good show and something delicious to eat, and my roommate left me some salmon to use up, so I decided developing a new recipe was a great way to kick off my time here.
I love charred meat. I think there are very few types that done benefit from a few blackened bits, and salmon is definitely no exception. This fish has a crispy and delicious crust of charred Middle Eastern spices and is nestled on top of roasted garlic couscous and garnished with plenty of parsley, feta, and a fresh lemon wedge or two.
Here’s how to cook this Middle Eastern spiced & blackened salmon and couscous. It’s very easy and takes 20 minutes or less! First, we’ll make the spice mix. Then you’ll put the salmon fillets in a large Ziploc bag (I use the gallon-sized freezer bags) with the spice mix and a little bit of olive oil. Shake the bag until the fillets are well-seasoned. If you want to, use your hands to rub the fish through the bag if some of it looks a little bare.
Next, you’ll cook the fish in a hot pan for 4-5 minutes on one side, until the spices have formed a blackened crust. Resist the urge to flip it early! Best case scenario is that flipping too early will disrupt the charring process. Worst case scenario is that all the good stuff gets stuck on the bottom of the pan. It’s really best not to risk it. Besides, there’s not a whole lot to worry about when you’re burning something on purpose!
Once the 4-5 minutes is up, flip the fish and cook it on the other side for 2-3 minutes, or until done. Salmon is done when the thickest part flakes apart easily with a fork. I like mine on the more done side, so if you prefer yours a little less done, cook it for a minute or two less. (But be aware that eating undercooked or raw fish can be dangerous.)
You already know that I love shortcuts, so there’s nothing wrong with using packaged couscous. Especially since you can get that going as soon as you throw on the fish, and it’ll be done and ready to go by the time the salmon is! We love that!
This entire dish literally took me less than 30 minutes from start to finish, and that even counts the time I spent sending my best friend a long string of texts and hunting for things in my newly-organized kitchen. You can definitely do it in 20 minutes or less if you’re less distractable than I am!
You can use a plate for this dish if that’s what you want, but I love using shallow, wide bowls for this kind of thing. You’ll just divide the couscous out, swirl in some butter, hollow out a little space, and put the fish in it. Be generous with the feta and the parsley, and try not to use dried parsley. It’s not the same. You can if you have to, though. And if you don’t want to use fresh because it goes bad before you can use it, a lot of grocery stores sell little tubs of half-dried parsley. It lasts longer but it greener and tastes better than dried. The lemon juice adds some acidity and freshness. If you have a spare avocado lying around, that would be a great addition, too.
This blackened salmon recipe is easy, delicious, and so fast! Make it on a Sunday when you want a real meal but don’t want to spend all day on in it. Sundays are the day of rest, after all.
middle eastern spiced & blackened salmon and couscous
Ingredients
Method
- Season the salmon. Mix zaatar, garlic powder, smoked paprika, sumac, and salt in a small bowl. Put the salmon fillets in a Ziploc bag, then add 2 tsp olive oil and the entire spice mix. Seal the bag and shake until salmon is well coated. I also rub the salmon through the bag if it looks like some of it is less well-coated.
- Cook the salmon. Heat 1 tbsp olive oil in a pan over medium-high heat until pan is hot and oil is shimmering. Add salmon fillets and cook for 5 minutes on one side. Don’t touch them! When the 5 minutes is up, flip them and cook another 2-3 minutes, or until the thickest part flakes easily with a fork.
- Make couscous. Follow the package directions. I got the kind that cooks in five minutes, so I’d recommend that.
- Garnish and serve. Divide the couscous into two bowls and swirl in a pat of butter each. Make a little impression in the middle of each couscous mound and nestle the fish into it. Sprinkle generously with parsley and feta and sprinkle on a little more of the spices, if you want to. Serve with lemon wedges to squeeze over the dish.
This sounds delicious! Can’t wait I try it!