Salmon & Israeli Couscous

Recipes | October 17, 2016 | By


Recipe by Angela D. Kudlets
Serves 2

2 6-ounce salmon filet, skin on
1/4 cup Israeli couscous
2 tablespoons extra-virgin olive oil
Preheat oven to 400 degrees.
Prepare couscous as directed and keep warm.

In a large skillet, on high heat, add 2 tablespoons olive oil. Once sizzling, place salmon, skin side down, and cook for 2 minutes. Turn salmon, skin side up, and finish cooking in oven on middle rack. Cook to temperature. For a 6-ounce salmon fillet, that’s approximately 4-6 minutes).
Plate salmon on top of couscous and enjoy!

Product Recommendation: Naturiffic Gourmet Artisnal Cooking Salts
*I chose to marinate the salmon in 1/8 cup extra-virgin olive oil and 1 teaspoon Naturiffic Gingery Orange Gourmet Artisnal Cooking Salt. I opted to vacuum-seal and refrigerate overnight.

I highly recommend Naturiffic gourmet artisanal gourmet cooking salts. Check out their website:
Please tell them that Your Next Great Dish sent you.


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