Roasted Salmon w/Couscous Vegetable Salad
Ingredients:
- 1 lb Scottish Organic Salmon
- 2 Tbsp Attar Deep Sea Fisherman's Blend
- 6 Tbsp Tuscan Herb Olive Oil
- 8 Tbsp Sicilian Lemon White Balsamic Vinegar
- 2 cups Israeli CousCous
- 3-4 Shallots, chopped
- 3-4 Garlic cloves, chopped
- 1/3 cup chopped red pepper
- 1/2 cup Kalamata olives, pitted & chopped
- 2 Tbsp Capers
- 2 Tbsp plus 2 tsp chopped Lemon Thyme
- Handful of baby spinach leaves, sliced
- 2 tsp Dijon mustard
- Kosher salt and fresh ground pepper to taste
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Directions:
Preheat oven to 400 degrees F Spray non-stick cooking sheet with oil Pat salmon dry and rub all over with Isle of Shoals spice blend Roast salmon 10-15 minutes until tender and flaky, let cool Cook CousCous as directed, transfer to a bowl to cool Saute 1/3 cup shallots, 1/3 cup red pepper and the garlic in 2 Tbsp Tuscan olive oil until tender Add chopped Kalamata olives, capers, 2 Tbsp lemon thyme, sliced spinach and mix well Add all vegetables to the CoosCoos and cool Make the vinaigrette by mixing 1 shallot, 2tsp lemon thyme, 1/2 tsp Kosher coarse salt and 1/2 tsp fresh ground black pepper into 8 Tbsp of the Sicilian Lemon vinegar. Add 4 Tbsp of the Tuscan olive oil slowly, whisking constantly Add at least 1/3 cup of the vinaigrette to the CousCous, add more to taste if necessary Top the Couscous, with the salmon and serve! Can be served warm or room temperature. You can also substitute cod, haddock or shrimp for salmon. |
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