Salmon Two Ways

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.