OK.. so we know salmon is not a commonly found in the Mediterranean sea… but the coastal flavors definitely bring it back to life. This dish provides fresh flavor with splashes of salty feta that really zests it up!
Preheat the over on Broil.
Start by preparing the salmon. Remove the skin and rinse the salmon under cold water.
Next, make slits on the top of the fish. The slits help equally season the salmon. Add a pinch of salt and pepper.
Place the fish into a freezer bag and pour 2 tablespoons of olive oil and 1 tbsp. of dill. Marinate for 45 minutes to an hour.
Place the salmon on a piece of parchment paper and a cooking sheet. Broil for 12 minutes.
While your salmon is broiling, bring a saucepan of water to a rolling boil.
Slice your peppers lengthwise and remove the seeds, core, and stalk. I recommend rinsing the peppers under cold water to remove any remnants of seeds. You'll really want to get rid of them because the spicy heat can overpower your dish (no bueno).
Once the water is boiling, carefully lower the pepper halves into the water. Cook for 2 1/2 minutes. Remove and set aside to cool.
Heat a skillet on medium/high heat and coat with olive oil. Remove any excess oil out of the skillet with a paper towel. Squeeze half a lemon into the pan (make sure to cup your hand under the lemon to catch the seeds and strain the juice through your fingers).
Add your garlic to the skillet. Then add the leaves of 4 sprigs of thyme into the skillet (roughly 1 tablespoon). Stir together and let cook for 1-2 minutes or until the garlic is light brown and smells gorgeous (yep, food can smell gorgeous.. stay with me here!).
Stir in the couscous and mix well.
Important Note: Do not try to flip your couscous in the skillet and take a picture… Or you run the risk of your kitchen looking something like this:
Now where were we... awww yes, once you’ve safely stored your camera, fold and stir the couscous for 1.5 minutes (make sure not to burn your couscous). Some of the couscous may brown slightly. Add the turkey broth and stir well. Cover and remove from heat.
Let sit for 3-5 minutes. Uncover, add the parsley, fluff with a fork, and set aside.
At this point, pit, rinse, drain, and chop your olives.
Pour your couscous into a mixing bowl and add your olives.
Give your Salmon a rough chop and toss in with your couscous and olives. I chopped my fish to into approximately ½ in. cubes.
First make sure to drain and rinse your cheese. Chop the feta as well, in smaller cubes (I cut my cubes to approximately 1/4 of an inch squares).
Mix the ingredients together in a bowl.
To assemble your peppers, use a spoon and pour the mixture into the cooled peppers.
Place the stuffed peppers on a baking sheet covered with parchment paper and bake for 10 minutes.
After 10 minutes, remove from the oven, garnish with parsley and thyme. Then squeeze a little more lemon on top… and enjoy!