Salmon In Charmoula With Risotto Style Israeli Couscous

• Food & Wine
• Nov. 2012
• SALMON
• 1/4 cup chopped cilantro
• 1/4 cup canola oil
• 2 garlic cloves
• 1 tablespoon minced fresh ginger
• 1 1/2 teaspoons sweet paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon turmeric
• 1/2 teaspoon ground cumin
• Four 5-ounce skinless salmon fillets
• TAHINI SAUCE
• 1 tablespoon extra-virgin olive oil
• 1/4 cup sliced cremini mushrooms
• 2 garlic cloves, thinly sliced
• 1 tablespoon tahini
• 1 tablespoon fresh lemon juice
• 1 tablespoon finely chopped dill
• Kosher salt
• COUSCOUS
• 1 cup Israeli couscous (6 ounces)
• 1/4tup extra-virgin olive oil
• 1/2 cup finely chopped Spanish onion
• Pinch of cinnamon
• Kosher salt
• 1/2 cup tomato puree
• 1 1/2 cups warm water

1. 1. PREPARE THE SALMON In a blender, puree the cilantro, canola oil, garlic, ginger, paprika, salt, turmeric and cumin until smooth. Pour into a resealable plastic bag, add the salmon and seal. Refrigerate overnight.
2. 2. MAKE THE TAHINI SAUCE In a skillet, heat the oil. Add the mushrooms and garlic and cook over moderately low heat, stirring, until the mushrooms are well browned, 10 minutes. Scrape into a blender and let cool. Add the tahini, lemon juice and 1/3 cup of water and puree. Stir in the dill; season with salt.
3. 3. PREPARE THE COUSCOUS In a saucepan, toast the couscous over moderate heat, tossing, until golden, 10 minutes. Transfer to a bowl. In the same saucepan, heat the oil. Add the onion and a pinch each of cinnamon and salt and cook over moderately low heat, stirring, until the onion is softened and just starting to brown, 8 minutes. Add the toasted couscous and cook for 1 minute, stirring, then stir in the tomato puree. Add the warm water 1/2 cup at a time and stir constantly over moderately low heat, allowing the liquid to be absorbed between additions, until the couscous is al dente, 20 minutes. Season with salt and keep warm; add 1 or 2 tablespoons of water if the couscous seems dry.
4. 4. Light a grill or preheat a grill pan. Scrape the marinade off the salmon, season the fish with salt and grill over high heat, turning once, until nearly cooked through, 4 minutes. Spoon the couscous onto plates, top with the salmon and tahini sauce and serve.

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Taken from www.epicurious.com/recipes/member/views/salmon-in-charmoula-with-risotto-style-israeli-couscous-51327021 (may not work)