Thursday, March 5, 2009

Salmon Fillets over Couscous

Brandon is not much of a fish or seafood fan, so I usually make this for myself for lunch when I'm tired of pb&j or leftovers. It's light, healthy, and delicious!

-Bobby Deen

Olive oil
Salmon (4 oz per person)
House Seasoning (Salt, Pepper, Garic Powder)

Water or chicken stock
Couscous (I like the Far East brand, roasted garlic & olive oil flavor)
Diced tomatoes
Crumbled feta cheese
Green onions

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 (or lemon) over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter (approx 1 teaspoon per fillet). Wrap in the foil and bake for 25 to 30 minutes. Serve over a bed of couscous.

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

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