Monday, June 4, 2012

Thyme Lemon Filet on Couscous with Wilted Greens

Thyme Lemon Filet on Couscous with Wilted Greens

  • 1 small piece of salmon filet
  • tsp of fresh or dried thyme
  • salt and pepper
  • squirt of lemon juice
  • a few tablespoons of couscous 
  • tsp of paprika
  • stock or water
  • greens for the side
  1. First for the salmon, coat it with a squirt of lemon, thyme, salt, and pepper and let it just marinade for a few minutes. The thing with salmon is that for pan cooking, you do NOT need to add any oil. Throw it skin side down and the natural oils in its skin will start to release after half a minute or so and it’ll be awesome. This oil is also what I used to wilt my greens.
  2. So depending on how thick your salmon is, I usually cook mine for 3 minutes per side for a piece about 1” thick. It usually comes out to be a medium doneness. Let it rest as you get on with your couscous.
  3. Boil some water or heat up some stock, and cover your dried couscous according to the package direction or just cover it with liquid until its about 0.5 cm above the couscous. Add some paprika, salt, mix and then cover it and let it soak up the water.
  4. Meanwhile, throw your greens into the oil released by the salmon until wilted, wait until your couscous has absorbed the liquid, and SERVE!

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