Grilled Salmon Recipe

Marinate salmon

Pat salmon fillets dry with paper towels. In a small bowl whisk 2 tbs olive oil, 1 tbs lemon juice, 1 tsp minced garlic, 1 tsp salt and 1 tsp black pepper. Brush or spoon marinade over salmon, rubbing lightly into flesh. Let sit at room temperature for 15 minutes or refrigerate up to 30 minutes.

Preheat grill

Preheat grill or grill pan to medium-high (about 425°F / 220°C). Oil grill grates lightly to prevent sticking.

Grill

Place salmon skin-side down on the grill. Cook without moving for 4–5 minutes, until grill marks form and salmon releases easily from grates. Flip and cook 2–4 minutes more (depending on thickness) until internal temperature reaches 125–130°F for medium-rare to medium. Remove from heat and let rest 3–4 minutes; residual heat will finish cooking.

Roast squash

Preheat oven to 425°F (220°C). Toss 2 cups diced butternut squash with 1 tbs olive oil and a pinch of salt and pepper on a rimmed baking sheet. Roast 18–22 minutes, stirring once, until tender and lightly caramelized. Remove and set aside.

Toast couscous

While squash roasts, heat a medium saucepan over medium heat. Add 1 tbs butter and 1 tbs olive oil. Add 1 small chopped shallot and sauté 2 minutes until softened. Add 1.5 cups pearled couscous and cook, stirring, 3–4 minutes until lightly toasted and fragrant.

Simmer

Add 2 cups hot vegetable or chicken stock, 1 tsp salt and 1/2 tsp black pepper to the toasted couscous. Bring to a simmer, reduce heat to low, cover and cook 8–10 minutes until liquid is absorbed and couscous is tender. Remove from heat and let sit, covered, 5 minutes.

Finish couscous

Fluff couscous with a fork, stir in roasted butternut squash and 1 tbs unsalted butter to melt. Adjust salt and pepper to taste.

Prepare mix-ins

While couscous rests, chop 1/2 cup dried apricots into small pieces. Measure 1/2 cup dried cranberries and 1/2 cup toasted sliced almonds. Pick and chiffonade 1/4 cup fresh mint.

Combine into couscous

Fold chopped apricots, dried cranberries, toasted almonds and chiffonade mint into the fluffed couscous and squash. Taste and adjust salt/pepper or add a drizzle of olive oil or lemon if desired. Keep warm.

Make salsa

In a food processor or blender combine 1/2 cup packed parsley, 1/4 cup fresh mint leaves, 1 tbs capers (rinsed), 1 optional anchovy, 1 tbs lemon juice, 1 tsp red wine vinegar, 1/2 tsp salt, 1/4 tsp black pepper and 1/2 small garlic clove. Pulse to a rough paste, then with the motor running stream in 3 tbs extra-virgin olive oil until emulsified but still a little rustic. Taste and adjust seasoning.

Divide warm butternut squash couscous among 4 plates. Top each with a grilled salmon fillet (skin-side down or removed if preferred). Spoon 1–2 tbs salsa verda over each fillet and around the couscous. Garnish with any extra toasted almonds, a few extra chopped apricots or cranberries and a sprig of mint.