Pan-seared Salmon with Sundried Tomato Couscous
Sun-dried tomatoes (without oil)
Uncooked whole wheat couscous
⅛ tsp(s), or to taste
⅛ pinch, or to taste
2 tbsp(s), fresh, torn
Uncooked wild Atlantic salmon fillet(s)
- 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.