Extra Saucy Braised Salmon & Swiss Chard with Couscous

A Yotem Ottolenghi recipe of similar ingredients, which our family adores, inspired this dish. The secret is in the sauce – a tomato paste and white wine-based concoction generously seasoned with spices, in which the salmon gently braises allowing it to soak up all the flavors. Served with a side of couscous, it’s a one-dish dinner.

Extra Saucy Braised Salmon & Swiss Chard with Couscous

Prep Time 5 minutes
Cook Time 25 minutes
A Yotem Ottolenghi recipe of similar ingredients, which our family adores, inspired this dish. The secret is in the sauce – a tomato paste and white wine-based concoction generously seasoned with spices, in which the salmon gently braises allowing it to soak up all the flavors. Served with a side of couscous, it's a one-dish dinner.
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Ingredients
 

  • 2 tablespoons extra virgin olive oil
  • 1 medium anaheim chili, seeded and diced
  • 4 large garlic cloves, minced
  • 1 small can tomato paste
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon caraway seeds
  • ½ cup white wine
  • 1 ½ cups water
  • 1 bunch swiss chard or spinach, stems removed
  • ¼ cup chopped cilantro
  • 1 tablespoon pure maple syrup or brown sugar
  • 1 ½ pounds skinless salmon, cut into 4 portions
  • juice from ½ lemon
  • 1 cup couscous for serving

Instructions
 

  • Warm the olive oil over medium heat in a large skillet, one on which you can place a lid. Add the chili and garlic and cook for 1 minute, stirring. Adjust the heat if needed so that the garlic does not brown.
  • Add the tomato paste and cook for 1 minute, stirring. Add the cumin, smoked paprika, cinnamon, salt and caraway seeds and continue to cook for another minute, stirring. The tomato paste should begin to stick to the bottom of the pan. Pour in the wine and bring it to a simmer, scraping any bits that are stuck to the pan. The tomato mixture should be quite thick. After a minute or two, add the water and stir to combine, then add the greens and cilantro and the maple syrup. Put the lid on, turn the heat to low and let it cook for 10 minutes.
  • This is a good time to get your couscous cooking so that it is done at the same time as the salmon. Cook according to the package directions.
  • Taste the sauce for seasoning, and add more salt if needed. Add plenty of freshly cracked black pepper, then place the salmon pieces in the pot. Nestle them down into the sauce, then replace the lid. Cook for 4 minutes, then stir gently, checking the salmon for doneness. If it is not cooked through, replace the lid and cook a little longer. The exact amount of time will depend on the type of salmon you buy and it’s thickness.
  • Just before serving, squeeze the lemon into the salmon. Serve warm with couscous, or with rice, pita or crusty bread.
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