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Monday, January 16, 2012

Salmon and Veggie Couscous


This was our comforting Sunday night dinner. An oven baked salmon made with just a little random olive oil mixture I used off the top of my head. As for the couscous, I adapted it from a recipe from smithfield.com
Salmon:
1 full salmon (it doesn't matter the size as you will adjust seasonings to your taste)
Extra Virgin Olive Oil
Lawry's seasoning salt
Fresh Cracked Pepper
Garlic Powder
Dill (we used freeze dried but I bet fresh would be even better)
Lemon Juice
Chives
1.) This is simple, just whisk the all of the ingredients together and either drizzle over salmon on both sides or do like I did and use a pastry brush (or cheap clean acrylic paint brush like I use lol) to "paint" on the mixture.
Couscous
(makes 6 servings)
2 tbsp butter
1/2 an onion, chopped
1 red bell pepper
half of a whole carrot, cut into 1 inch thin ribbons using a vegetable peeler
1 roma tomato
1/2 cup frozen peas
1/2 cup almonds
3 cups chicken broth
seasoned salt, to taste (or fresh cracked pepper and sea salt)
1 1/2 cups couscous ( I used Rice Select Original Brand)
1.)Cook onions, bell pepper, carrots, tomato and almonds in butter over medium heat in a medium sized saucepan until onions are soft and translucent.
2.) Add chicken broth and seasonings. Bring to a boil.
3.) Stir in cousous and peas.
4.) Cover and let sit 10 minutes or until all water is absorbed. (Mine only took about five minutes to absorb but make sure you taste test for doneness)
5.) Stir to combine and serve along with any main dish, as this has a mild flavor that goes well with almost anything.



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