Salmon with Couscous Pilaf by Cricket Warren
Found in Good Housekeeping magazine
This is a simple one-dish meal. The mint makes it!
1 lb. carrots (about 6 medium), quartered lengthwise & sliced 1/8 " thick diagonally
1 cup couscous (uncooked)
1/2 cup slivered almonds
1/2 cup raisins
1/4 cup chopped fresh mint
1 Tbsp. olive oil
coarse salt & ground pepper
4 skinless salmon fillets (6 to 8 oz. each)
lemon wedges, for serving
1. Preheat oven to 450. In a 9-by-13" baking pan, mix together carrots, couscous, almonds, raisins, mint, oil, 1 1/4 water, 1 1/2 tsps. salt, and 1/4 tsp. pepper.
1 lb. carrots (about 6 medium), quartered lengthwise & sliced 1/8 " thick diagonally
1 cup couscous (uncooked)
1/2 cup slivered almonds
1/2 cup raisins
1/4 cup chopped fresh mint
1 Tbsp. olive oil
coarse salt & ground pepper
4 skinless salmon fillets (6 to 8 oz. each)
lemon wedges, for serving
1. Preheat oven to 450. In a 9-by-13" baking pan, mix together carrots, couscous, almonds, raisins, mint, oil, 1 1/4 water, 1 1/2 tsps. salt, and 1/4 tsp. pepper.
2. Place salmon fillets on top of couscous mixture; season generously with salt and pepper. Cove pan with foil; bake until fish is opaque throughout, 30 to 35 minutes.
3. Transfer fish to plates. Fluff couscous with a fork; serve with fish and lemon wedges.
Prep time: 20 minutes
Cooking time: 30 - 35 minutes
Serves: 4
Tip: ask your butcher to skin the salmon
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