Easy Weeknight Dinner - Red Pepper Salmon
Red Pepper Salmon with Roasted Almond Cauli-Couscous (Gluten-Free and Paleo)
Hello!!
If you missed my post about this new home, please head over to read it before getting to our first recipe! I am so thankful you’re here and can’t wait to share so much more with you.
xo
Danielle
Remember my Red Curry Salmon from my very first cookbook Against all Grain? If you haven’t been here that long or don’t have a copy, it’s a super creamy and comforting dish of pan seared salmon that is then nestled into a bath of creamy coconut milk and mild Thai curry seasonings.
I was going to make a rendition of that recipe, but then decided to pivot and go with more of a North African flavor profile instead of Thai because I’m currently loving anything with a harissa flavor (mild), and always on the lookout for new ways to serve salmon to my family.
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Couscous contains gluten?
The “couscous” is really not couscous of course, but it’s a great grain-free stand in. Gluten-free as well. A lot of people are surprised to hear couscous is typically gluten-containing. Couscous is typically made from durum wheat, which contains gluten. There are gluten-free alternatives available made from grains like corn, millet, or rice, but those are all grains so also off limits for me.
I’ve grown pretty tired of plain cauliflower “rice,” but this one I still adore. It’s so full of flavor and texture and I love the pop of herbs, lemon, and chewy dried fruit. I prefer the texture of grating the cauliflower yourself over the store-bought pre-grated cauliflower rice (it’s mostly all stalks) but I do fall back on the frozen brand I list below often for convenience.
What if I don’t like salmon?
I’m giving you an abundance of other subs after the recipe in case you have a family member who doesn’t love salmon (ahem… Ryan), don’t have it on hand, or want to take a few shortcuts with store-bought options to speed this up. I’ve also included all my prep-ahead and make-ahead tips to make this even easier.
If you make it with a substitute, be sure to come back and let everyone know in the comments! It’s always so helpful for others with various allergies or intolerances to hear how things played out for someone else.
Sweets & Treats...
I’ve now tested a new Brookie (BROWNIE + COOKIE = DREAM) recipe for you 9.5 times. .5 because one test I only tested the cookie dough. I’m aiming for a shiny top like the brownies of my gluten and white sugar eating days. And a chewy ccc, like the days of the Nestle Tollhouse bag recipe (I cannot say that without hearing Phoebe Buffay’s voice ps).
It’s so close. I think it needs 1 more time and then the recipe will be coming to you here. So stay tuned! I posted a video about these too so if you missed it watch it here!
Enjoy the recipe this week, friends!!
xo
Danielle
Coming soon for paid subscribers:
King Ranch Casserole, Slow Cooker Stuffed Bell Peppers, Roasted Garlic Alfredo Pasta, and BROOKIES!
All dairy, grain, and gluten free.
Red Pepper Salmon with Roasted Almond Cauli-Cous Cous
Serves 4
TOOLS
Food Processor with grating attachment, or a box grater
Cutting Board
Chef’s Knife
INGREDIENTS
For the "Cauli-couscous":
1 head cauliflower, riced in a food processor
1/4 cup currants or chopped golden raisins
Juice of 1 small lemon, about 3 tablespoons
1/4 cup roasted almonds, chopped
2 tablespoons of avocado oil
1/4 cup fresh parsley, chopped
I teaspoon Healthy in a Hurry Tagine seasoning*
1/2 teaspoon sea salt
handful of fresh spearmint leaves
For the Seasoned Salmon:
4 salmon filets, about 4 ounces each
1 teaspoon smoked paprika
½ teaspoon sea salt
For the Spicy Red Pepper Sauce:
2 red bell peppers, seeded and chopped
1 tablespoon honey
Juice of 1 lemon
Spices: 1 teaspoon of paprika, 1 teaspoon of ancho chile powder, ½ tsp sea salt , ¼ tsp red pepper flakes*
2 tablespoons red wine vinegar
2 cloves garlic, peeled
2 tablespoons of avocado oil
METHOD:
Heat a large skillet over medium heat. Add avocado oil.
Add the chopped red bell peppers to the skillet over medium-high heat and sauté until they start to soften, 2 to 3 minutes.
Spoon the peppers into the food processor and add the seasoned salmon filets to the skillet skin side down. Cook for 4-5 minutes on each side until cooked through and flaky. Remove the salmon and set aside.
In the same skillet, add the riced cauliflower, currants, lemon juice, chopped roasted almonds, chopped parsley, seasonings, and sea salt. Cook for about 5-7 minutes until the cauliflower is tender and golden. Transfer to a bowl and keep warm.
While the cauliflower is cooking, prepare the spicy red pepper sauce. To the food processor, add honey, lemon juice, paprika, ancho chile powder, sea salt, red pepper flakes, red wine vinegar, garlic cloves, and remaining avocado oil. Process until smooth. Pour the sauce into the empty skillet and simmer on medium-high heat, until thickened, 3-5 minutes.
Return the cooked salmon filets to the skillet, nestling them in the red pepper sauce.
Serve the salmon over a bed of the roasted almond cauliflower couscous. Drizzle any remaining sauce over the salmon filets and top with fresh mint.
Salmon
- Instead of salmon, try boneless chicken thighs or jumbo shrimp (peeled and deveined).
- Adjust cooking time accordingly: around 15 minutes for chicken thighs and 2 to 3 minutes for shrimp.
Cauliflower Rice
- Swap cauliflower rice with alternatives like broccoli rice, shredded cabbage, or zucchini noodles. If you tolerate white rice, feel free to sub cooked rice in as well!
Nut Options
- Replace roasted almonds with walnuts or pecans.
- Use pine nuts or toasted sesame seeds as a nut-free alternative (consult with an allergist if you are allergic to nuts)
Red Pepper Sauce
- Use canned or jarred roasted red peppers as a substitute for fresh ones. Skip sautéing.
- Jarred roasted tomatoes can also be an alternative.
Nightshade-Free
- Substitute red pepper sauce with pesto. Season cauliflower and protein with cumin, ginger, coriander, turmeric, and salt.
Spices
- Swap spices in sauce simply with 2 ½ teaspoons of Healthy in a Hurry Cajun seasoning or Tagine Seasoning.
- For my Healthy in a Hurry Tagine seasoning in the couscous, use ½ teaspoon cumin, ¼ teaspoon turmeric, and ¼ teaspoon pink salt. You can mix up your own bottle using the recipe from my cookbook, or purchase a ready-made option in my shop. Alternatively, Tagine is similar to ras el hanout, which can be found online.
Kid-Friendly Adaptations
- Omit ancho chili powder and use smoked paprika instead. Skip the red pepper flakes in the sauce.
Store-Bought Shortcuts
- Opt for pre-made sauces like Trader Joe's Organic Roasted Red Pepper and Almond Pesto Sauce, Mina Mild Harissa, Raos Roasted Red Pepper Sauce, or any Romesco sauce.
- Whole Foods Cauliflower Rice Pilaf as a time-saving option; omit cauliflower head and parsley.
MAKE IT AHEAD
Make and store couscous for 5 days. Reheat in a skillet over medium heat.
Make and refrigerate the sauce for 10 days.
Make and refrigerate the salmon for 2 days. Reheat with sauce in a skillet over medium heat.
PREP IT AHEAD
Up to 5 days before:
Grate cauliflower
peel garlic for sauce
Up to 2 days before
chop herbs for couscous
season uncooked salmon
Just looking at the picture, I already know this is going to be delicious. I’ll definitely be trying it with chicken thighs, and possibly regular rice. One note on the poll for the different recipe print outs. The simple option has the make ahead notes while the designed print out doesn’t have those included. So, I like the way the designed print out looks, but I appreciate the notes section of the simple layout.
This looks delicious! I prefer the fancier print out, but would love the make ahead and substitution tips included, and would also love the kid friendly swaps.