Poached Salmon with Curried Couscous


4 (3 oz each) wild salmon fillets, skin on
1 cup organic dry white wine
1 cup water
1 lemon, thinly sliced
2 bay leaves
2 sprigs Italian parsley
1 cup sugar snap peas


4 Tbsp coconut oil or extra-virgin olive oil, divided
1 cup Israeli couscous, also known as pearl couscous 1/4 cup (60 mL) plain yogurt
1 tsp white wine vinegar
1 tsp curry powder
1/4 tsp ground turmeric
1 tsp sea salt
1 tsp freshly ground black pepper
1 small carrot, peeled and coarsely grated
1/2 cup minced cilantro
1/2 cup dried currants
1/4 cup unblanched sliced almonds, lightly toasted
2 whole green onions, thinly sliced


  1. Cut salmon into 4 single servings.
  2. In large, deep frying pan, bring wine, water, lemon, bay leaf, and parsley to a gentle simmer. Add salmon fillets, skin side down. Add a little more water if necessary to completely cover salmon. Cover pan with lid and gently poach over low heat for 5 minutes. Scatter sugar snap peas overtop. Remove pan from heat and set aside, keeping covered.
  3. Meanwhile, cook couscous. Bring 2 cups water to a boil. Stir in 1 Tbsp oil and couscous. Reduce heat and simmer, uncovered, for 7 to 10 minutes, or until couscous absorbs the liquid but is still firm. Give it a quick stir every minute. Remove from heat, cover, and set aside for 2 to 3 minutes. Fluff with fork.
  4. Whisk together yogurt, remaining oil, vinegar, and seasonings. Stir to blend. Pour over fluffed couscous and mix well.
  5. Fold in carrot, cilantro, and currants. Stir in more seasonings to taste, if you wish.
  6. Remove salmon and peas from poaching liquid. Discard liquid. Peel skin from fillets.
  7. Spoon couscous onto large platter or divide among 4 individual serving bowls. Place salmon fillet on top and surround with snap peas. Sprinkle with toasted almonds and green onions.

Makes 4 servings.

Source: Alive magazine