Salmon & Couscous

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This dish will officially cure you of boring weeknight chicken blues. Not only does the recipe come together in about 15 minutes, but it's something I'd order in a restaurant. The vinaigrette adds a fresh, bright flavor to otherwise bland couscous and scallions provide a satisfying green crunch to buttery smooth salmon.

This recipe is the result of a mostly lazy attempt on my part to incorporate more fish into my diet. Something about putting together a seafood dinner during the week has always seemed like major work to me. That is, until I tried this dish. A handful of ingredients and a trip to the seafood counter and you're set. The resulting meal is simple, but somehow, also sophisticated.

My favorite detail is seasoning the salmon with sumac. If you've never used sumac before, it has a lemony flavor ideal for fish. If you can't locate it, try paprika instead.

Sauteed Salmon with Cilantro Vinaigrette over Couscous

Serves 2.

1 10-ounce box plain couscous (1 1/2 cups)

1 10-ounce salmon fillet, skin removed and cut in 2 pieces

1/2 teaspoon sumac

Salt and pepper

3 tablespoons olive oil

1/4 cup cilantro, chopped

2 scallions, thinly sliced

2 tablespoons lemon juice

Cook couscous according to package directions.

Season salmon with sumac, salt, and pepper. Heat 1 tablespoon oil in a nonstick pan over medium high heat. Add salmon and cook 3 to 4 minutes on each side.

Combine cilantro, scallions, lemon juice, and remaining 2 tablespoons olive oil. Season with salt and pepper to taste. Serve salmon over couscous, drizzled with vinaigrette.

 

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Salmon and Couscous with Cilantro Vinaigrette - Recipe

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