You need only one skillet for this meal of wild salmon fillets and Israeli couscous pilaf. For added fiber, look for Israeli couscous made with whole-wheat flour. Serve with roasted carrots and broccoli with cumin.
4 servings, about 4 ounces salmon & 2/3 cup couscous each
Active Time: 30 minutes |
Total Time: 30 minutes
1 tablespoon extra-virgin olive oil
1 cup Israeli couscous (see Tip)
1/2 cup finely chopped red bell pepper
1/3 cup unsalted pistachios, coarsely chopped
1 large shallot, chopped
1/2 teaspoon salt, divided
1 1/2 cups water
1 tablespoon chopped fresh parsley, plus more for garnish
1 tablespoon chopped fresh oregano, plus more for garnish
1 1/4 pounds wild Alaskan salmon fillet, skinned and cut into 4 portions
1/4 teaspoon freshly ground pepper
4 lemon wedges
Heat oil in a large nonstick skillet over medium heat. Add couscous, bell pepper, pistachios, shallot and 1/4 teaspoon salt. Cook, stirring frequently, until the couscous is lightly toasted, about 5 minutes. Stir in water. Cover and cook, stirring occasionally, for 5 minutes. Stir in 1 tablespoon each parsley and oregano.
Sprinkle salmon with pepper and the remaining 1/4 teaspoon salt. Place the salmon on top of the couscous, reduce the heat to medium-low, cover and cook until the salmon is cooked through and the water is absorbed, 5 to 7 minutes.
Serve garnished with herbs, if desired, and lemon wedges.
Per serving :
13 g Fat;
2 g Sat;
7 g Mono;
66 mg Cholesterol;
36 g Carbohydrates;
35 g Protein;
3 g Fiber;
368 mg Sodium;
767 mg Potassium