Wild Sockeye Salmon Fillets with Lemon-Almond Couscous and Ratatouille


For the ratatouille:

  • 1/2pound organic tomatoes, peeled, seeded and quartered
  • 1/2pound organic eggplant, cut into 1-inch cubes
  • 1/2pound organic sweet onions, halved and thinly sliced
  • 1/2pound organic zucchini, sliced but not too thinly
  • 1tablespoon Maldon salt flakes
  • 3tablespoons olive oil
  • 3ounces dry white wine
  • 3cloves garlic, peeled and crushed
  • 1/2teaspoon salt
  • 2bay leaves
  • 2tablespoons dried French thyme

For the salmon fillets and lemon-almond couscous:

  • 4SeaBear Wild Sockeye Salmon Dinner Fillets (6 oz. each) ~ thawed overnight in the refrigerator
  • 3tablespoons lemon olive oil (for the couscous)
  • Olive oil (for the baking sheets)
  • 1cup whole grain couscous
  • 2cups water
  • 1/3cup lemon juice
  • 3/4cup sliced almonds
  • 1teaspoon salt
  • Italian parsley to garnish (optional)



For the ratatouille:

  1. Place eggplant in a colander and sprinkle with salt flakes. Allow the eggplant to drain for 30 minutes.
  2. Rinse eggplant and pat dry.
  3. Heat olive oil in a large saucepan and sauté eggplant for approximately 5 to 10 minutes.
  4. Add onions and sauté for an additional 5 to 10 minutes until onions are translucent.
  5. Add wine, tomatoes, zucchini and sweet peppers.
  6. Lower the heat. Add garlic and salt, stirring well.
  7. Add bay leaves and French thyme. Mix gently. Simmer uncovered for 50 to 60 minutes. Remove bay leaves.
  8. Allow to cool and refrigerate, ideally overnight.

For the salmon fillets and lemon-almond couscous:

  1. Preheat the oven to 275 degrees.
  2. Brush two baking sheets with olive oil. Set aside.
  3. Heat lemon olive oil in a large saucepan. Add one generous cup of couscous and sliced almonds. Stir gently with the heat on low for five minutes, until couscous and almonds are well toasted.
  4. Add just under 2 cups of water and salt. Cover immediately. Allow to set for 7 minutes.
  5. Meanwhile, place the salmon fillets on the baking sheets. Bake at 275 degrees for approximately 20 minutes, or until the salmon has turned completely opaque and begins to flake easily with a fork.
  6. To finish the couscous, add lemon juice, continue to heat and fluff until the liquid has evaporated.
  7. Plate salmon with a side-by-side pairing of couscous and ratatouille. If desired, garnish the couscous with a sprig of Italian parsley.
  8. Enjoy with a glass of dry white wine, such as white Burgundy.

For more recipes by Jessica Volz, visit her Food 52 Site HERE.

Author Notes:

This recipe stars SeaBear's 6-ounce Wild Sockeye Salmon Dinner Fillets, which are hand-filleted, boneless, individually packaged and flash-frozen to maintain quality, flavor and nutrients so that they can be enjoyed at leisure. The combination of ratatouille with lemon-almond toasted couscous makes for a delectably exotic pairing that celebrates cross-cultural influences. After all, there is nothing like a good meal for bringing people together. 

Make it your New Year's resolution to “go wild” and eat SeaBear salmon! You can stock up on Sockeye Salmon Dinner Fillets here: https://www.seabear.com/wild-alaskan-salmon-dinner-fillets.html

Jessica Volz

Serves 4.