Ingredients Jump to Instructions ↓

  1. -Diane English CRHN32B

  2. 1/4 cup Raisins

  3. 2 pounds Onions; about 1/4 cup Olive oil

  4. 1/4 cup Red wine vinegar

  5. 2 teaspoons Grated lemon zest

  6. 1 tablespoon Grated orange zest

  7. Salt and pepper

  8. 4 Salmon fillets;

  9. 1 1/2 lbs

  10. 1/4 cup Toasted pine nuts

  11. 1 cup Instant couscous

  12. 2 tablespoons Butter

  13. 1/2 teaspoon Salt

  14. 1/2 teaspoon Cinnamon; optional

  15. 526 xes *Calories

  16. 39 xes *gm Protein

  17. 29 xes *gm Fat

  18. 29 xes *gm Carbo

  19. 94 xes *gm Chol

  20. 634 xes *mg Sodium

Instructions Jump to Ingredients ↑

  1. NUTRITIONAL DATA PER SERVING For Fish: (4 servings) Pour ½ cup warm water over raisins and set aside to plump. Slice onions. In a large frying pan, heat oil over medium heat. Add onions and cook until tender, about 20 minutes. Drain raisins, and add to onions with vinegar and the grated zests. Cook 1 minute. Add 1 teaspoon salt and ½ teaspoon pepper. Heat oven to 375 degrees F. Sprinkle fish with salt and pepper and spread onion mixture on top. Bake until fish is cooked through, 7 to 10 minutes. Sprinkle with pine nuts just before serving. Work Time: 30 minutes Total Time: 40 minutes For Couscous:* (4 servings) Put the couscous in a 9" square baking dish about 2" deep. In a saucepan, combine the butter, salt, cinnamon and 1½ cup water and bring to a boil over high heat. Pour over the couscous and stir once to combine. Cover with foil and let stand 10 minutes. Uncover and fluff the couscous with a fork before serving. *You won't get the best results from following the instructions on the box. This is an even simpler method for making couscous with just a touch of cinnamon. From the MM database files of Judi M. Phelps. jphelps@... or jphelps@... From: Jphelps@... (Judi Mae Phelpsdate: 14 Oct 1996 15:50:10 Gmt


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