~ Salmon, Cherry Tomatoes, Eggplant, Peppers, Leek, Couscous ~
It’s Provençal vegetable season. Peppers, eggplants, squash and tomatoes are inconceivable to overlook (and resist) on the farmer’s market. Tables stacked with teetering piles of gypsy, poblano, Hungarian and myriad chile peppers vie for consideration, exhibiting off their superb colours and funky, gnarly shapes. I cross a desk of eggplant the place shiny black beauties, the sturdy workhorse of the eggplant household, sit proudly with their brethren: skinny, lilac Chinese language no thicker than a fats finger, purple and white zebra-striped Sicilian, child ball-shaped Thai. It’s inconceivable to not choose up too many, just because they give the impression of being so fairly. At dwelling, I fill my fridge with as a lot as I can match and save the prettiest to show in baskets and bowls on our tables. The problem is to recollect to eat them.
Provençal Salmon Couscous
Any vegetable that you simply wish to roast will work with this recipe, but it surely’s particularly scrumptious with late summer season veggies. Be at liberty to combine and match to your style. I roast the greens individually from the salmon (besides the leek) in order that they gained’t soak up an excessive amount of fish taste whereas cooking.
Serves 4.
4 skinny, small Chinese language eggplant, sliced diagonally, 1/2-inch thick (or one medium darkish magnificence eggplant, minimize in 3/4-inch chunks
1 poblano pepper, stemmed and seeded, halved, thinly sliced
1 candy pink bell pepper (or different peppers you would possibly like), stemmed and seeded, halved, thinly sliced
1 cup small cherry tomatoes
2 garlic cloves, minced
Additional-virgin olive oil
Salt
Freshly floor black pepper
1 massive leek, white and pale inexperienced elements sliced 1/2-inch thick
4 salmon fillets, 6 to eight ounces every
2 tablespoons, plus 1/4 cup contemporary lemon juice
1 tablespoon Sriracha
1 1/2 cups couscous
1 1/4 cups sizzling water
4 scallions, white elements eliminated (save for one more use), inexperienced elements thinly sliced
Put together:
Warmth oven to 375 F (190 C). Toss eggplant, peppers, tomatoes and garlic in a bowl with 2 tablespoons olive oil, 1 teaspoons salt and 1 teaspoon black pepper. Switch to a baking dish. Bake in oven till greens are tender and barely coloured, 45 minutes.
Place leeks in an oblong baking dish. Nestle the salmon filets between the leeks. Whisk 2 tablespoons olive oil, 2 tablespoons lemon juice, Sriracha, 1/2 teaspoon salt, 1/2 teaspoon black pepper in a small bowl. Drizzle over fish and leeks. Utilizing your fingers, gently flip the fish and leeks to coat. Place in identical oven with the greens. Bake till salmon is simply cooked via and starting to paint on prime, about half-hour.
Whereas the salmon is baking, put together the couscous. Place couscous in a big bowl. Pour sizzling water over. Add 1/4 cup lemon juice, 2 tablespoons olive oil, 1 teaspoon salt and 1/2 teaspoon black pepper. Stir a couple of times. Cowl and put aside till liquid is absorbed and couscous is tender, 10 to fifteen minutes. Fluff with fork. Stir in scallions.
To serve, spoon the couscous onto a big platter or particular person serving plates. Sprinkle the roasted greens over the couscous. Place the salmon filets within the heart and scatter the leeks across the salmon. Garnish with contemporary parsley and serve with lemon wedges.