Wild Salmon with CousCous and Asparagus
It was a real hardship growing up in the PNW as a kid who, wait for it, didn’t like seafood. *Gasp* I know. The worst. I attribute it to the time that bonus dad got a bone lodged in his throat and had to have it removed by a doctor through his nose – because that’s not a horrifying prospect to an 11 year old girl. From then on I thought that it was the baked salmon’s vengeance for eating him and the salmon that came before him. But as I grew up and time moved on, I started dipping my toe back into the proverbial waters and trying to allude the rogue bone that cropped up on occasion any time I ate fish. Luckily for me, and my fate tempting, I’m back on the salmon train and loving every minute of it.
Salmon and I have had a long history on this blog – we’ve made peace over our rogue bone ways, and we’ve created some amazing dishes together. Picking a favorite is always the hardest part – but between the Salmon Ceviche, the Salmon Burger with Coleslaw or the Smoked Salmon Breakfast Bagel it’s like the Sophie’s Choice of Salmon! And now I have another contender to add to the list. Man, life is tough.
Salmon is a big part of life around Seattle, the annual salmon runs bring fisherman out in droves, and you can’t go far without finding it laid out on a cedar plank grilling in the summer. But we also find ways to keep it so we can savor it all year long. Sustainability is vital to the protection and success of our salmon and we, as PNW’ers, pride ourselves on maintaining the best practices possible to make sure we have our salmon for generations to come.
Recently I was introduced to Farmstr, a local start up that connects local producers with locals buyers – it’s like the Craigslist for farmers! The salmon I used for this came from Loki Fish Company a local producer who prides itself on wild and sustainability caught salmon. I was able to place my order on Farmstr, and pick up my salmon at a designated location in Seattle – which happened to be our local farmer’s market. It was a cinch and it felt great to know that what I was buying was caught locally, and taken great care of.
Farmstr’s selection is always changing, so there is never a dull moment when you log on to see what you can purchase next. Need local eggs? Done. How does a quarter beef or pork sound? Found it! And if you want local smoked salmon – I know a guy! It’s important to know and connect with those who produce your food and help support them and all their hard work.
See if there is a Farmstr in your community. If there isn’t, let’s help find a way to make Farmstr grow and expand so that everyone can connect with their local farmers, growers and producers. You never know what you’ll find, but you know it’s going to be good.Print
Fresh lemony salmon is served atop Israeli Couscous and oven-roasted asparagus for a simple and satisfying meal. A great weeknight dinner!
- 1 pound Wild Salmon Filets, cut into 2
- 1 package Seasoned Israeli Cous Cous, flavor of your choice
- 1 bunch Asparagus
- 1 Lemon, sliced thinly
- 2 Tbsp Garlic Infused Olive Oil
- Salt and Pepper
- Preheat oven to 350 degrees. Line a baking pan with aluminum foil and lightly spray with non-stick spray.
- Place salmon filets on the pan, skin side down. Season with salt and pepper and top with thinly sliced lemon. Place in oven. Bake for 20-30 minutes, or until the salmon reaches 145 degrees.
- In a sauce pan, prepare cous cous according to package directions.
- While the salmon is baking and the cous cous is simmering, slice the ends off a bunch of asparagus and discard the ends. Chop the remaining spears into 2″ pieces and coat with garlic olive oil and salt and pepper. Toss to coat.
- Open the oven and lay the asparagus all around the salmon to roast. Let roast the remaining time the salmon is in the oven – about 15 minutes. They should be done about the same time and ready to eat.
- Once the cous cous is done – remove from the stove and let rest until ready to serve.
- To plate. Pour cous cous onto a plate. Top with roasted asparagus and slice of salmon. Serve immediately.
*This post was sponsored by Farmstr. I was not compensated for this post – but I was provided salmon for this recipe. All opinions are my own.*