This recipe was particularly fun to make, and especially fun to photograph. For some reason I ended up putting it on my floor, taking a photo of it there, and then sitting in the same spot and eating the whole dish. There is a small window of time, usually around 2pm, when sun manages to find a small crevice between all of the tall New York City buildings and floods into my second floor apartment, and therefore onto me. I love sitting and eating under the sunshine during this brief moment, which is what I was able to do today.
The truth is that I just got back from a relaxing and much-appreciated vacation with my mom and sister in Barbados, and I’ve got fish on my mind in a major way. Almost every meal we ate there featured grilled fish – usually mahi mahi, snapper, or dorado – lightly seasoned and served with plenty of Scotch bonnet hot sauce (my new favorite hot and slightly sweet sauce, in case you’re wondering). For this reason the only recipe ideas that were swimming in my mind were fish, spicy, and sweet. Thus was born this recipe which I am delighted to share with you!
The recipe list is long, but there is a simple reason for that: half of the list consists of spices which go straight from their jar into a bowl. There is virtually no chopping, cutting, or dicing involved in this recipe (ok I’m kind of lying – you have to cut a lemon in half) so please don’t let the long ingredient list turn you off – this is a cinch to make!
I confess that this feta-yogurt sauce isn’t indigenous to this recipe, since I’ve used it once before, also in tandem with couscous, in my Chickpea Couscous with Feta-Yogurt recipe. Some of you made that recipe and told me how much you liked the feta sauce, and since I completely agree with you I felt no qualms in reusing it here.
So that about does it for today. If you don’t want to make the couscous or don’t have any at home, you can easily substitute another grain, such as rice, quinoa, or farro. Cook each according to package instructions and you’ll be good to go.
Happy Thursday everybody!
Blackened Salmon with Feta-Yogurt Sauce & Golden Couscous – serves 1
- 1/2-cup quick-cooking couscous
- 2 tablespoons golden raisins
- 1 teaspoon paprika
- 1 teaspoon ground thyme (optional)
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 teaspoon garlic or onion powder
- 1/2-teaspoon cayenne pepper
- 1 lemon
- 1 6-ounce salmon fillet
- 1 teaspoon canola oil
- 2 tablespoons feta cheese
- 2 tablespoons Greek yogurt (low fat or nonfat OK), or other thick yogurt (such as labne)
1. Preheat the oven to 400F.
2. Place couscous and raisins in a bowl. Cover with 1/2-cup salted boiling water, and let sit for about 7-8 minutes. Fluff with a fork and season to taste.
3. In a shallow bowl, combine paprika with following 5 ingredients.
4. Cut lemon in half. In another shallow bowl, place salmon fillet and sprinkle all over with lemon juice from one of the halves. Dip salmon into spice mixture and cover all sides of fish.
5. Heat oil in a small skillet over high heat, until skillet is very hot and oil is shimmering. Reduce heat to medium-high, add salmon fillet, and cook on all 4 sides until seared, about 30 seconds per side. Finish with salmon skin side down.
6. If skillet is ovenproof, transfer directly to oven and cook until done, about 7 minutes. Otherwise transfer to an oiled baking sheet first. Meanwhile, combine feta and yogurt in small bowl. Drizzle with about 1 tsp lemon juice from remaining half, and season to taste.
7. To serve, place couscous on a plate, top with salmon and yogurt sauce. Drizzle with any remaining lemon juice.
This is a super easy recipe, and can be easily doubled if you’re thinking of turning up the heat a little on Valentine’s day Have a good night everyone xo.