Thursday, April 15, 2010

Glenda's Lemon-Cilantro Salmon with Couscous

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Absolutely delicious!  This recipe comes from my friend, Glenda Stephens of San Diego (recipe from  It has such fresh flavors of lemon and cilantro in a light vinaigrette. Be sure to serve it over couscous which absorbs that wonderful vinaigrette and salmon juices.  It was so good. We could not stop eating it.

1, 10-oz box couscous (1-1/2 cups)
3 T olive oil
1 salmon fillet (1-1/4 lbs)
1/2 tsp paprika
Kosher salt
Black pepper
1/2 cup fresh cilantro, chopped
4 green onions, sliced thin
2 T fresh lemon juice

Cook the couscous according to package directions. In a large nonstick skillet over medium-high heat, heat 1T oil.  Season the salmon with paprika, 1/2 tsp. kosher salt and 1/4 tsp. pepper.  Cook the salmon until opaque about 3-4 min. per side.  In a small bowl, combine the cilantro, green onions, lemon juice and 2T oil with 1/4 tsp salt and pepper.  Drizzle over the salmon and couscous.

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