Ingredients Jump to Instructions ↓

  1. 2 plum tomatoes, seeded and cut into 1/4 inch pieces 1 tablespoon drained capers

  2. 2-3 scallion, trimmed and chopped

  3. 1/3 cup chopped onion, washed in cool water and drained

  4. 2 cloves garlic, peeled, crushed, and chopped

  5. 1/3 cup coarsely chopped fresh flat-leaf parsley

  6. 1/2 teaspoon salt

  7. 1/4 teaspoon ground pepper

  8. 4 tablespoon virgin olive oil

  9. 2 tablespoons lemon juice

  10. 4 salmon fillet steaks, thoroughly cleaned, about 5 ounces each and about 1 1/2 inch thick 1 recipe of Green CousCous ñ See link

Instructions Jump to Ingredients ↑

  1. For the sauce: mix all the sauce ingredients together in a small bowl, and set the mixture aside at room temperature.

  2. When ready to cook the salmon, bring 3 cups of water o a boil in a stainless steel saucepan. Place the salmon steaks in the pan, and bring the water back to a boil over high heat. Immediately turn off the heat and let the salmon steep in the hot liquid for 5 minutes.

  3. Remove the steaks from the liquid with a large spatula or skimmer and drain them well. On a large platter, spread out the couscous, lay the steaks on top, cover with the sauce and serve immediately.


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