Couscous Crumbed Salmon with Parsley and Hazelnut Pesto
Elevate your dinner game with this Couscous Crumbed Salmon with Parsley and Hazelnut Pesto, a dish that’s as stunning as it is delicious. This recipe creates perfectly golden salmon fillets with a uniquely crispy couscous crust, offering a delightful texture twist to your usual breading. Paired with a vibrant homemade pesto made from fresh parsley, roasted hazelnuts, Parmesan cheese, and a hint of zesty lemon, every bite is packed with flavor. Quick to prepare and oven-finished for foolproof cooking, this dish is ideal for weeknight dinners or special occasions. Serve it with a side salad or roasted vegetables for a wholesome, restaurant-quality meal that’s sure to impress. Keywords: couscous crumbed salmon, parsley hazelnut pesto, crispy salmon recipe, healthy salmon dinner, flavorful salmon crust.
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Recipe Information
Ingredients
- 4 pieces Salmon fillets, skinless
- 120 grams Dry couscous
- 150 milliliters Hot chicken or vegetable stock
- 1 large Egg, beaten
- 50 grams Flour
- 3 tablespoons Olive oil
- 50 grams Fresh parsley, chopped
- 50 grams Roasted hazelnuts
- 1 large Garlic clove, minced
- 2 tablespoons Lemon juice
- 30 grams Parmesan cheese, grated
- 60 milliliters Extra virgin olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 200°C (400°F).
Prepare the couscous by placing it in a heatproof bowl and pouring in the hot chicken or vegetable stock. Cover the bowl with a plate and allow it to steam for 5 minutes, then fluff it with a fork and set aside.
Set up a breading station with three shallow dishes: one with flour, one with the beaten egg, and one with the prepared couscous.
Season the salmon fillets with salt and black pepper. Dip each fillet in flour, followed by the beaten egg, and finally press it into the couscous, ensuring an even coating on all sides.
Heat 2 tablespoons of olive oil in a large, ovenproof skillet over medium heat. Sear the couscous-crusted salmon for 1-2 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake the salmon for 8-10 minutes, or until fully cooked through but still moist.
While the salmon is baking, prepare the parsley and hazelnut pesto. In a food processor, combine the parsley, roasted hazelnuts, minced garlic, lemon juice, Parmesan cheese, and extra virgin olive oil. Blend until smooth, then season with a pinch of salt and black pepper to taste.
Once the salmon is cooked, remove it from the oven and let it rest for 2 minutes.
Serve the couscous-crusted salmon with a generous spoonful of parsley and hazelnut pesto on top. Garnish with a sprinkle of chopped parsley if desired.
Nutrition Facts
Calories |
793 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.2 g | 62% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 862 mg | 37% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 3.5 g | 12% | |
| Total Sugars | 0.9 g | ||
| Protein | 51.4 g | 103% | |
| Vitamin D | 14.5 mcg | 73% | |
| Calcium | 167 mg | 13% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1091 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
