Wild Coho Salmon with Curried Cauliflower Couscous and Asparagus

This dinner was inspired by fresh salmon at the local market and prepared in under 30 minutes. To prepare a pefectly timed meal, start with the couscous. While it is cooking, start the salmon. While the salmon is cooking, prep the asparagus in a second steam basket. When the couscous is done, swap out the steam baskets using the same steam water in the Instant Pot and cook the asparagus. Cover couscous to keep warm. The salmon will be done about the same time as the asparagus. Plate and serve immediately with dressing of choice for asparagus and lemon wedges. Shown served with buttered corn* and raspberry vinaigrette. 

* Skip the corn if AIP and add in another starch for satiety; for example, some AIP muffins or mashed veggies such as turnips, white yams, celeryroot and the like. See our sides blog post for inspiration. 

 

 

Curry Cauliflower Couscous 

1 head cauliflower

2 small zucchini 

3 T unsalted butter (or vegan margarine, or 2 T. AIP fat such as lard or coconut oil) 

1/2 t. turmeric

1/2 t. cumin

1/2 t. onion powder 

1/2 t. chili powder *

1/4 t. white pepper

* eliminate nightshades such as chili peppers, if AIP

Chop cauliflower and pulse in cuisinart until the size of rice or couscous. Julienne zucchini into matchsticks - a mandolin is easiest. Or dice finely. In Instant Pot, melt butter on sauté mode and sauté spices for one minute. Mix in cauliflower and sauté one minute. Mix in zucchini. Transfer to steamer insert, rinse inner pot, dry outside and return inner pot to Instant Pot. Add 1 cup water in bottom of inner pot, and put steamer filled with couscous into the inner pot. Pressure cook for 5 minutes. Cover and set aside. Serve warm. 

 

Perfect Pan Seared Wild Coho Salmon

Rinse salmon and pat dry. In large dry cold cast iron skillet, sprinkle about 1 tsp. coursely ground pepper. (1 tsp. kosher salt optional) Set salmon skin side down in dry cold pan. Turn on medium heat. When skin is crisped and bottom of salmon is cooked to pink, turn. Cook to 120 degrees F if wild caught, or 125 degrees F if farm-raised. 

Steamed Asparagus

Rinse asparagus and snap off tough ends. Place spears in steamer basket and drizzle with 1 t. EVO and 1 t. lemon juice. Add 1 cup water into inner pot and place steamer basket in inner pot. Set Instant Pot to pressure steam for 1 minute. Once done, immediately release steam and serve hot with sauce of choice, such as mayonnaise, vegannaise, vinaigrette, or your favorite salad dressing.