Saturday, June 20, 2009

Friday, June 19th - Israeli and Edamame Couscous and BBQ Salmon

We had a couple of filets left of the wild Copper River Salmon from Urban Fare. Since it was still quite sunny out D felt compelled to BBQ of course.

BBQ Wild Salmon with Maple Glaze

125 - 150 g per person is about right per filet
Olive oil
Salt and pepper

Simply clean and dry the filets rub with olive oil and season with salt and pepper.
Oil the grill with a brush. Use an oil with a high smoking point. We bought a PAM for BBQ. It's meant to be better for high heat and keeping the grill non-stick. Questionable really but it's easy. I don't know that I'd buy it again.

Place the filets skin side down. The time to cook is thickness dependent. If it is less than an inch thick, you're looking at 3 minutes on the first side and a bare 2 minute when you turn it. Depends on how hot your BBQ is as well. I like it slightly pink in the middle.

Serve with the glaze on the side for drizzling or dipping. MMMMMMM

Israeli Couscous with Edamame

I am confounded by Israeli Couscous. I've tried to do it a number of ways and water proportions and it still comes out a bit clumpy. Actually, when I bought a 'fancier' variety from a super market, it turned out 'better'. But we're currently working through a bag of couscous that's slightly bigger per pearl that I bought on Commercial in a middle eastern shop and there was nothing but arabic script on the bag. So it was the real deal but it's been a bit gloopy. When I get Israeli Couscous salads in the market or restaurants, it's light, fluffy and separate. One day, I will sort it out. See for regular couscous whose grains are coarse salt sized, you can soak well ahead in cold water and it will soak up the moisture but stay fluffy and al dente but not crunchy. Israeli Couscous is bigger. Each pearl is about the size of lentil when raw. You can soak it all day and it will not work the same way. It is made from semolina as the other but I think the size makes it trickier. Still when it's done, even when gloopy has a great texture.

1/2 c Israeli couscous per person
double the water or stock
I used a vegan broth cube
salt and pepper
3/4 c shelled edamame beans

You can buy Edamame beans in the frozen food section of any asian shop. Most of the time in Japanese restaurants you'll have the served steam in the pod (similar to peas) with coarse salt. But you can also buy them shelled which I think is great. Why pay for and deal with a pod that you don't need or eat. Rinse them in warm water in a sieve and set aside.

Toast the couscous in olive oil for a few minutes. Add the broth and bring to a boil. Turn down to a bare simmer for 15 minutes. Add the beans in the last 3 minutes.

Season with Salt and Pepper. YuuuuuuMMMM

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