Sockeye Salmon, Couscous Tabouli, and double fried Potato Wedges
Tabouli is a Middle Eastern dish packed with flavor. The parsley, lemon juice and mint give it a very distinct taste. It goes perfectly with salmon.
This couscous version is really simple and fast. Quinoa, cracked wheat or bulgar all work for tabouli, but I had couscous on hand.
First, I chopped up a few fresh ingredients to mix into it. Traditionally, 2 diced tomatoes would be added to the tabouli salad, but I decided against tomato this time.
I cut in equal amounts (about 1/4 cup):
and 1 large clove garlic, minced.
I use a very large cloved variety of hot garlic, 1 clove is equal to at least 2 cloves of the usual store bought variety of garlic!
2 tbsps. parsley (use 2 bunches fresh)
1 tbsp. spearmint (use 1 bunch fresh)
1/2 tsp. sea salt
1/2 tsp. fresh cracked black pepper
1 tbsp. lemon juice
1/3 cup olive oil
Mix everything together, and put 1 1/2 cups of water on to boil.
Measure 1 1/2 cups Couscous into the mixture and pour the boiled water in. Stir.
Let cool 1 hour in fridge. Fluff with fork.
We fish quite often in summer and fall to stock the freezer for winter. This year sockeye salmon was open, we jumped at the opportunity to stock up on it.
Sockeye salmon is my favorite fish, if not my favorite meal, trout is a close second though!
I made half of a sockeye salmon, filleted, and placed skin side down in a baking pan. The marinade was made using maple syrup, rosemary, and thyme, then baked about 18 minutes at 375F.
If you have never double fried your potato wedges and fries, it gives you a crispy-crunchiness you won’t get from single fried.
Just deep fry as usual until lightly colored, remove from oil and allow to cool.
Place back in deep fryer (or heavy duty pan of oil), and cook again until golden brown. Toss with salt and pepper.