Cooking Instructions
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Step 1
Finely chop the
Garlic (1 clove)
, and set aside.
Step 2
Cut the
Roma Tomato (1)
lengthwise into four wedges. Scoop out the seeds and discard. Slice the tomato into thin, long, quarter inch strips, and then cut across the strips into half inch diced pieces.
Step 3
Remove the stems from the
Fresh Mint (1/3 cup)
and discard stems. Roughly chop the leaves, and set aside.
Step 4
Remove the stems from the
Fresh Cilantro (1/3 cup)
and discard the stems. Roughly chop the leaves, and set aside.
Step 5
Zest the
Lemon (1)
and set aside.
Step 6
Juice the lemon into a small bowl, and discard seeds. Set aside.
Step 7
Pour
Water (1 cup)
into a medium saucepan over medium high heat and bring to a boil.
Step 8
Stir in
Moroccan Couscous (1/2 cup)
and remove from heat. Cover, and let rest for 5 minutes.
Step 9
Fluff couscous with a fork. Add the roasted
Pine Nuts (2 Tbsp)
, mint, lemon juice and zest,
Dried Fruit Mix (2 Tbsp)
and
Salt (to taste)
. Gently stir to combine, and keep warm for plating.
Step 10
Pat dry
Salmon Fillets (2)
with paper towels. On a plate, season each fillet with a quarter teaspoon of
Lemon Pepper (1/2 tsp)
,
Salt (to taste)
, and chopped garlic. Set aside.
Step 11
In a medium saute pan over medium heat, add the
Unsalted Butter (2 Tbsp)
and a tablespoon of olive oil.
Step 12
When hot, add salmon fillet along with
Water (2 Tbsp)
.
Step 13
Place tomatoes and cilantro in the saute pan.
Step 14
Cover and cook for 10 minutes or until fish is easily flaked with a fork.
Step 15
Divide the couscous between two plates. Lay a piece of salmon over the couscous. Top the fish with the tomato and cilantro mixture.
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