Couscous-Crusted Mediterranean Salmon with European Salad

Cooking Sequence

  • Prepare salmon and begin to bake (10 minutes)
  • Prepare salad and complete salmon; serve (30 minutes)

 Couscous-Crusted Mediterranean Salmon

Ingredients

1 lemon, for zest/juice
1/2 cup fresh basil, coarsely chopped
1/2 cup fresh parsley, coarsely chopped
3 tablespoons raisins
3 tablespoons sliced stuffed green olives
2 tablespoons pine nuts (or slivered almonds)
1 teaspoon canola oil, divided
1 1/2 cups spinach/tomato (or plain) couscous
1 (1 1/4 lb) salmon fillet, skin removed
1 teaspoon salt-free tomato basil garlic seasoning
2 cups water

Prep

  • Preheat oven to 375°F.
  • Zest lemon peel (1 teaspoon); set lemon aside.
  • Chop basil and parsley; place in medium bowl.

Steps

  1. Combine in medium bowl: basil, raisins, olives, pine nuts, lemon zest, 1/2 teaspoon oil, and couscous; stir until mixed well. Coat 9- x 13-inch baking dish with remaining 1/2 teaspoon oil.
  2. Add salmon to dish; sprinkle with seasoning. Spoon couscous evenly over fish and bottom of dish, then pour water over couscous. Bake 20–30 minutes and until fish is 145°F (or flesh separates easily).
  3. Squeeze lemon (for juice) over fish. Serve.

 European Salad

Ingredients

12 baby carrots, coarsely chopped
4 plum tomatoes, coarsely chopped
1 bag European (or romaine) salad blend (8–10 oz)
1/4 cup light balsamic vinaigrette

Prep

  • Chop carrots and tomatoes.

Steps

  1. Place salad blend in salad bowl.
  2. Add remaining ingredients; toss and serve.

Aprons Advice

  • Complete your meal with steamed broccoli, flavored water, and fruit pie for dessert.
  • You can also prepare this recipe with firm white fish such as snapper, halibut, cod, trout, flounder, snapper or pompano
CapMel Staff
CapMel Staff

Latest posts by CapMel Staff (see all)