Tuesday, June 2, 2009

Salmon Fillets over Couscous

This is one of my favorite salmon dishes. It’s a healthy, delicious, Mediterranean-inspired recipe that doesn’t require a lot of time to prepare, perfect for a weekday meal.

I had a few extra ingredients on hand that I wanted to use up, so I added sliced red peppers and shallots on top of the fish. Also, to cut some calories, I used minimal butter, just for a hint of flavor and moisture.

Salmon Fillets over Couscous, Bobby Deen

Olive oil
4 (4-ounce) pieces salmon
¼ teaspoon garlic powder
Kosher salt
Freshly ground black pepper
Couscous, recipe follows

Preheat the oven to 350 degrees F.

Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous.

2 ¼ cups water or chicken stock
½ teaspoon salt
2 teaspoons butter
10 ounces couscous
1 cup diced tomatoes
1 cup crumbled feta cheese
½ cup green onions

Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.

Uncover, fluff with a fork, and serve hot or cold.

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