Grilled Atlantic Salmon Recipe
Toasted Pearl Couscous, Broccolini, Pimento Pepper Romesco
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salmon
Toasted Pearl Couscous
Broccolini
Pimento Pepper Romesco
Method
Preparation of Ingredients
- 1
Prepare the Romesco Sauce
In a blender, combine roasted red peppers, almonds, minced garlic, red wine vinegar, olive oil, smoked paprika, and salt. Blend until smooth. Adjust seasoning to taste.
- 2
Toast the Couscous
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add pearl couscous and toast for about 3-4 minutes, stirring frequently until lightly golden.
- 3
Cook the Couscous
Add vegetable broth and salt to the toasted couscous. Bring to a boil, then reduce heat to low, cover, and simmer for about 10 minutes or until liquid is absorbed. Fluff with a fork and stir in chopped parsley.
- 4
Prepare the Broccolini
Trim the ends of the broccolini. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add broccolini, sprinkle with salt, and sauté for about 5-7 minutes until tender but still vibrant.