In the meantime, though, I don't want to detract from this Couscous-Crusted Salmon, a decadent but light dinner for the most casual to the most celebratory occasions. The crisp couscous crust is the perfect foil for the tender, fatty fish. It's different than a regular fish-fry sort of crust - you can almost taste the crunch of each individual grain of couscous. It cooks up in no time flat, too, so you can obsess over 18 shades of white paint chips for the rest of the evening.
adapted from Leite's Culinaria
1 c. uncooked couscous
1 c. water
4 T. butter, divided
2 6-oz. salmon filets
salt and pepper
1 egg, beaten
1. Bring the water and butter to boil in a small saucepan. When boiling, remove from heat and add couscous. Cover and let sit for 5 minutes. When cooked, scoop out about a c. of couscous and spread on a large plate to cool.
2. Generously salt and pepper the salmon. Dip in the salmon in the beaten egg, then in plate of couscous, patting on extra couscous to completely coat the filet. Transfer to a plate and refrigerate for a few minutes.
3. Heat the butter in a large skillet over medium-high heat. Add the couscous-coated salmon and sear gently, turning once, until cooked to desired doneness, about 2 minutes on each side for medium-rare. Serve immediately.