Wednesday, January 11, 2012

Salmon w/ Lemon-Cilantro Vinaigrette

Salmon w. Lemon-Cilantro Vinaigrette

Shown with baby brussel sprouts.

Lemon and cilantro add a fresh kick to a filet of salmon.  I liked the original recipe, but the second time I made a few changes to it.  Enjoy!


1 box of couscous (I used Near East pine nut)—prepared according to box

2 teaspoons olive oil, divided

1 wild salmon fillet, skin on (4 oz)

½ t garlic powder

½ t oregano

kosher salt and black pepper

1/8  cup fresh cilantro, chopped

1 scallion, thinly sliced

1 tablespoons fresh lemon juice

Cooking spray


1.      Cook the couscous according to the package directions.

2.      Meanwhile, heat a grill pan over medium heat, spray lightly with cooking spray.

3.      Season salmon with the garlic, oregano, cracked pepper.

4.      Drizzle with 1 t of oil, place in grill pan—skin side up.

5.      1 tablespoon of the oil in a large nonstick skillet over medium-high heat.

6.      Cook until opaque throughout, 3 to 4 minutes per side.

7.      In a small bowl, combine the cilantro, scallions, lemon juice, remaining oil, and fresh cracked pepper, to taste.

8.      Put ½ cup of couscous on plate, and place salmon on top or to the side.

9.       Drizzle the vinaigrette over the fish.

Serves 1

Serve with a green veggie.  You will have plenty of couscous left over. Save it for another day!

Other information:

 10 points plus.

Inspired by Real Simple's Salmon With Lemon-Cilantro Vinaigrette

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