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Weeknight fish meals don't have to be a chore

| Tuesday, May 17, 2011

This dish will officially cure you of boring weeknight chicken blues. Not only does the recipe come together in about 15 minutes, but it's something I'd order in a restaurant. The vinaigrette adds a fresh, bright flavor to otherwise bland couscous, and green onions provide a satisfying crunch to buttery-smooth salmon.

This recipe is the result of a mostly lazy attempt on my part to incorporate more fish into my diet. Something about putting together a seafood dinner during the week has always seemed like major work to me. That is, until I tried this dish. A handful of ingredients and a trip to the seafood counter and you're set. The resulting meal is simple, but, somehow, sophisticated.

My favorite detail is seasoning the salmon with sumac. If you've never used sumac before, it has a lemony flavor ideal for fish. If you can't locate it, try paprika instead.

Sauteed Salmon with Cilantro Vinaigrette over Couscous

  • 1 box (10 ounces) plain couscous (1 1/2 cups)
  • 1 salmon fillet (10 ounces) , skin removed and cut in 2 pieces
  • 1/2 teaspoon sumac
  • Salt and freshly ground black pepper, to taste
  • 3 tablespoons olive oil, divided use
  • 1/4 cup cilantro, chopped
  • 2 green onions, thinly sliced
  • 2 tablespoons lemon juice

Cook the couscous according to the package directions.

Season the salmon with sumac, salt, and pepper. Heat 1 tablespoon oil in a nonstick pan over medium-high heat. Add the salmon and cook for 3 to 4 minutes on each side.

Combine the cilantro, green onions, lemon juice, and remaining 2 tablespoons olive oil. Season with salt and pepper. Serve the salmon over the couscous, drizzled with the vinaigrette.

Makes 2 servings.

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