|Prep Time: 0:30||Cook Time: 0:10||Serves: 4|
Salmon gets a new look when paired up with sun-dried tomato and basil-tossed couscous.
- 3⁄4 cup(s) sun-dried tomatoes (without oil)
- 1 1⁄4cup(s) uncooked whole wheat couscous
- 1⁄8 tsp garlic salt
- 1 tsp balsamic vinegar
- 1 tsp olive oil
- 1 pound(s) uncooked Atlantic salmon fillet(s), rinsed and patted dry (four 4 oz fillets)
- 1⁄8 tsp table salt, or to taste
- 1⁄8 tsp black pepper, or to taste
- 2 Tbsp basil, fresh, torn
- Place tomatoes in a small bowl and just cover with boiling water; cover and allow to soak for 30 minutes. Drain, reserving liquid, and chop tomatoes very finely.
- Place couscous in another small bowl and stir in chopped tomatoes, garlic salt and vinegar. Bring the reserved tomato liquid, plus enough water to measure 2 cups total of liquid, to a boil in a small pan and pour over couscous. Cover and allow to stand for 20 minutes, fluffing with a fork after 10 minutes.
- Meanwhile, heat oil in a griddle pan or sauté pan. Season salmon with salt and pepper and then place in pan skin side down; cook for 5 minutes, flip and cook until cooked through, about 1 to 2 minutes more.
- Add basil to couscous mixture; season to taste and toss well. Divide couscous between 4 serving plates and top each with a salmon fillet.