Looking for a simple weekday supper or elegant weekend dinner? I got you covered. With a few easy techniques, using fresh ingredients this quick meal is sure to please. Enjoy!
Salt and Pepper Seared Salmon
4 4-ounce pieces fresh salmon filet, de-boned and skinned
Salt and Pepper
2 Tbls of Olive Oil
Drizzle olive oil over the top and bottom of the salmon filet. Sprinkle top side of salmon fillet generously with salt and pepper. Repeat on other side. Place salmon topside down in a heavy bottom sauté pan – high heat. Sear (will take up to 1-2 minutes depending on thickness of fish). Turn salmon when it lifts easily from the pan. Repeat on other side. Cover with foil; take off the heat and let sit for a few minutes. Serve. Store in the refrigerator for up to 3 days. Yields 4 portions.
Couscous Salad with Baby Spinach, Red Bell Pepper, Feta Pistachio and Citrus Vinaigrette
For the couscous:
2 C pearl couscous
1 C Baby Spinach Leave, julienne
1 red bell pepper, minced
1 Tbls fresh mint, minced
1 Tbls fresh basil, minced
1 ½ C of crumbled feta
1 C pistachios, toasted
Salt & pepper to taste
Follow boxed directions for couscous. Set aside.
For the Vinaigrette:
¼ C Fresh Squeezed Lemon Juice
½ C Virgin Olive Oil
1 tsp salt
½ tsp fresh ground pepper
Pour all ingredients into a mason jar or container with a tight lid. Cover tightly and shake vigorously so that all ingredients come together. Set aside until ready to use.
Fluff couscous breaking it apart so that the pieces of pasta loosen. Add spinach, bell pepper, herbs & feta. Drizzle 1/4 of the vinaigrette over the mixture. Mix gently to distribute all ingredients evenly. Taste. Add more vinaigrette if necessary, salt and pepper as needed - and to taste. Serve in individual portions or on a large platter family style. Store in the refrigerator for up to 1 week. Yields 8 servings.