The Cooking Doc | Salmon Two Ways
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Salmon Two Ways

Salmon Two Ways

INSTRUCTIONS:

VINAIGRETTE:
1 Tablespoon Dijon Mustard
1/8 cup Red Wine Vinegar
1/8 cup Extra Virgin Olive Oil

Whisk it all together.

SALMON IN FOIL
(We used 4 oz. salmon fillets)
Put your fillet in the foil packet and pour 1/3 of the vinaigrette over it. Sprinkle with a little salt (not too much, there is salt in the dijon & vinaigrette). Top each fillet with 3 – 4 fresh basil leaves. Close the packet and cook in a 350º over for 10 – 15 minutes until the salmon is cooked through.

BLACKENED SALMON
Cover the 4 oz. salmon fillet with oil (we used extra virgin olive oil).
Coat the fillet generously with a LOW SODIUM blackened seasoning.
Sear in a hot skillet until cooked through.

ROASTED BRUSSELS SPROUTS
Halve the brussels sprouts and put in a plastic bag. Add a little olive oil and salt. Evenly spread the brussels sprouts out on a cookie sheet and roast in a 450º over for 10 – 12 minutes.

ISRAELI COUSCOUS
Toast couscous in a hot pan with a little oil for 5 minutes until it starts to brown. Add 1 1/4 cups water, cover and simmer for 8 – 10 minutes, until the water is absorbed. Turn heat off and let rest for 5 minutes, fluff with a fork (very important!) and serve.

 

Salmon Two Ways with Israeli CousCous and Roasted Brussels Sprouts

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