Pan-seared Salmon with Sundried Tomato Couscous
5
Points®
Total time: 40 min • Prep: 30 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Salmon gets a new look when paired up with sun-dried tomato and basil-tossed couscous.
Ingredients
Sun-dried tomatoes (without oil)
¾ cup(s)
Uncooked whole wheat couscous
1¼ cup(s)
Garlic salt
⅛ tsp(s)
Balsamic vinegar
1 tsp(s)
Olive oil
1 tsp(s)
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ pinch(es), or to taste
Fresh basil
2 tbsp(s), fresh, torn
Uncooked wild Atlantic salmon fillet
1 pound(s)
Instructions
1
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.
2
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.
3
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.
4
Add basil to couscous mixture; season to taste and toss well. Divide couscous between 4 serving plates and top each with a salmon fillet.
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