Let’s go fishing! I’ll bring the fishing poles if you’ll bring your boat. I’ll pack a picnic lunch and some cold drinks, and enough insect repellent to take care of any bugs within miles. Oh, yeah, bait! Would you stop on your way to the river and pick some up? Oh, and be sure to bring your camera. We have to get some pics of our catch to post on F.B.
That reminds me—Do you know how to bait the hook? Oh, me neither. Well, I guess we’ll need to find someone to help us with that. On second thought, why don’t we just go shopping instead and stop by the local fish market for a nice piece of salmon on our way home. Sounds like a plan to me 🙂
When we get home it will only take a few minutes to get dinner ready because the salmon is so easy to prepare with this recipe.
Yield: Serves 4
- 1 1/4 cups water
- 3/8 teaspoon kosher salt, divided
- 3/8 teaspoon ground black pepper, divided
- 1 cup uncooked couscous (In my version, I used the larger size pearl couscous, and followed cooking time on the package.)
- 2 tablespoons chopped fresh dill
- 1/4 teaspoon grated lemon rind
- 1 teaspoon fresh lemon juice
- 2 teaspoons olive oil
- 1 teaspoon butter
- 3 tablespoons chopped shallots
- 1/4 cup dry white wine
- 2 tablespoons whole-grain mustard
- 1 tablespoon brown sugar
- 4 (6-ounce) salmon fillets, about 1 inch thick
- cooking spray
1. Preheat the broiler. Line a jelly-roll pan with foil, and coat with cooking spray.
2. Bring 1 1/4 cups water to a boil in a medium saucepan. Stir in 1/8 tsp. salt, 1/8 tsp. pepper, and couscous; cover. Remove from heat; let stand 5 minutes. Stir in dill, rind, and juice. (If using Israeli or pearl couscous, following cooking directions on package.)
3. Heat a small saucepan over medium-high heat. Add olive oil and butter; swirl until butter melts. Add shallots; cook 2 minutes, stirring occasionally. Add wine to pan; bring to a boil. cook 2 minutes; stir in mustard and brown sugar. Remove pan from heat.
4. Arrange salmon fillets, skin sides down on the prepared jelly-roll pan. Sprinkle with remaining 1/4 tsp, salt and remaining 1/4 tsp. pepper. Spread half of mustard mixture evenly over fillets. Broil 6 minutes or until desired degree of doneness. Spread remaining half of mustard mixture over fillets. Serve salmon with couscous.
You can round out this meal nicely with the addition of a green vegetable such as haricots verts, or asparagus.