It’s not uncommon for Crave customers to say: “awesome vegan recipes, but I think the fiery veggie chili is great with chicken;’ or: ‘your spicy lentil veggie would be awesome with fish!” We get that our soups are so packed full of flavor that they can become base ingredients for both fully plant-based recipes, as well as awesome solutions for sustainable seafood, dairy, etcetera! In this one, we use wild-caught salmon and add some pearl couscous with sliced roasted peppers for an elegant meal that literally takes less than 30 minutes!

Ingredients:

4 6-oz wild salmon fillets

Salt and pepper

1 tablespoon olive oil

1 roasted red pepper, cut into strips

1 roasted yellow pepper, cut into strips

1/2 cup pearl couscous cooked according to package instructions

3 cups Spicy Lentil Veggie Soup

1 tablespoon olive oil – for grilling the salmon

Your favorite vegetable – in this case, eggplant!

Steps

1.  Pre-heat your grill on medium-high.
   
   
2. Generously season each salmon fillet on both sides with salt and pepper, then let stand.
   
   
3. Heat the olive oil in a small sauté pan over medium-high heat. Add the roasted pepper strips and cook until heated through – about 2 to 3 minutes.
   
   
4. Add the couscous and Spicy Lentil Veggie Soup. Bring to a simmer and cook 3-4 minutes, then keep warm.
   
   
5. Brush both sides of each salmon fillet with the remaining olive oil and place on the grill. Cook for about 3 to 4 minutes on each side, or until the salmon reaches your desired doneness. While the salmon is cooking, add a split eggplant or portobello mushroom to the grill – you’re the chef, so you get to choose! Whatever you choose, just season and oil the vegetable using the same method you used for the salmon.
   
   
6. Divide the warm roasted lentil-pepper mixture evenly on four warmed plates and top with a fillet of grilled salmon and your favorite grilled veggie!