Page 83 - The Mediterranean Refresh

Serves: 4 When wild salmon comes into season, be sure to put this
recipe on the menu. Salmon is somewhat of a firm-fleshed
fish, which means cooking a fillet under the broiler won’t
dry out the fish like it would other species.
The rich, strong flavor of the salmon balances wonder-
LUNCH fully with the freshness of the herbs in the couscous along
with the sweetness from the bell peppers. For a grain- and
gluten-free alternative, you can swap the couscous for
THE MEDITERRANEAN REFRESH Grilled Salmon on
cooked quinoa.

Herbed Couscous

INGREDIENTS INSTRUCTIONS

FOR THE GRILLED 1. For the couscous, combine the stock, oil, thyme,
SALMON: parsley, pepper and bay leaf in a small saucepan
4 (6-oz.) salmon fillets and bring to a boil.
(about 1½ lb.)
2. Add the couscous and mix well, then remove
2 tbsp. olive oil
from the heat. Cover tightly and allow to stand
1 tsp. salt for at least 5 minutes, or until all of the liquid has
1 tsp. black pepper been absorbed. Mix in the bell pepper and
tomatoes and set aside.
1 large zucchini, thinly
sliced 3. Meanwhile, preheat the broiler to high.

FOR THE HERBED 4. Rub the surface of the fish with 1 tablespoon of
COUSCOUS: the olive oil and sprinkle with the salt and pepper.
1½ cups vegetable 5. Broil 3–4 minutes per side or until the fish is
stock
cooked through and just flakes with a fork (do not
1 tsp. olive oil overcook or the fish will become tough).

1 tbsp. chopped fresh 6. While the fish is cooking, heat the remaining
thyme leaves
tablespoon of olive oil in a skillet over medium-
1 tbsp. chopped fresh high heat. Add the zucchini and cook until just
parsley
tender and slightly golden, 5–8 minutes.

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