0/5
(0 Votes)
Ingredients
- 1 1/2 cups chicken stock
- 4 scallions, chopped
- 2 cloves garlic, finely chopped
- 1 Tbsp. butter
- 1 1/2 cups couscous
- Salt
- Pepper
- 1/4 cup finely chopped dill
- 1 lemon, juiced
- EVOO
- Four 6-8 ounce salmon fillets
- 1 tsp. ground cumin
- 1 tsp. ground coriander
- 1 cup greek yogurt
Preparation
Step 1
In a medium saucepan, bring the chicken stock, scallions, garlic and butter to a boil. Stir in the couscous and season with salt and pepper, the dill and lemon juice Turn off the heat, cover the pot and let stand for 5 minutes, then fluff.
Meanwhile, heat a drizzle of EVOO in a nonstick pan over medium-high heat. Season the salmon with the cumin, coriander, salt and pepper. Add to the skillet and cook the fish for 2 minutes on each side for medium-rare.
You'll also love
-
QUICKIE PORK CHOP CASSEROLE 0/5 (0 Votes) -
FLANK STEAK WITH PEPPERS,ONIONS 0/5 (0 Votes)
You'll also love
-
Creamy Rose Seafood Chowder 0/5 (0 Votes) -
Shrimp Stuffed Sole 0/5 (0 Votes)