Sautéed Salmon with Couscous – Dates, Golden Raisins, Cranberries & Almonds

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Sautéed Salmon with Couscous – Dates, Golden Raisins, Cranberries & Almonds

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INGREDIENTS

Fish

1. 1 Salmon Fillet, Center cut
2. 2T Fresh Lemon Juice
3. 5T Olive Oil
4. 1C Parsley, Chopped
5. Salt and freshly ground black Pepper, to taste
6. 3T Olive Oil, For cooking, More if needed

Couscous

1. 2C Couscous
2. 1C Chicken or Vegetable Broth
3. 1C Onion, Chopped
4. 2T Olive Oil
5. 4T Medjool Dates, chopped
6. 4T Gold Raisins
7. 4T Dried Cranberries
8. 1C Parsley, Chopped
9. 4T Slivered Almonds, Toasted
10. Sea salt and Black Pepper, Freshly ground

Garnish

1. Fresh Mint

DIRECTIONS

Fish

1. Using a 2 ¾ or 3 inch round or square cookie cutter,
2. Cut salmon in circles or squares
3. Mix, lemon juice, olive oil, parsley, salt and pepper
4. Pad Salmon with the mixture on both sides
5. Refrigerate salmon for about 2 hours
6. In a large non-stick sauté pan,
7. Heat oil over high heat, sauté fish for about 3 minutes
8. Or until the fish releases from the pan and golden
9. Turnover fish and sauté for 2 minutes
10. Lower heat, cook until done to your liking
11. Time varies depending upon the thickness

Couscous

1. Bring broth to boil over medium high
2. Add couscous, stir and remove from heat, let it rest
3. In a wok, heat oil over high heat
4. Sauté onion, 2 minutes
5. Add dates, raisin, cranberry, and cook, 2 minutes
6. Add couscous and cook for another 2-3 minutes
7. Add salt, pepper and parsley and it is ready to be served

PLATING AND SERVING

1. Place a scoop of couscous in the middle of your dinner plate
2. Top with a piece of fish
3. Top it with mint and serve

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