This is what I made for dinner tonight. Salmon can get boring with just grilling or searing. I like to flavor beyond Salt & Pepper. I was quite satisfied on how this turned out. Zucchini was light and tasteful with a filling couscous. I finished the Salmon with a wedge of Lime. Love some citrus with seafood. Mmmmm. Last minute dinner idea it was and healthy, clean and quite enjoyable.Crusted Salmon with Zucchini
ribbons & Couscous
1 box of Whole Wheat Whole Grain Couscous
1 1/2 cups Vegetable Stock
2 tsp Minced Garlic
1 tsp Extra Virgin Olive Oil
Salt to Taste
1 c. Sliced Baby Bella Mushrooms
1/2 Red Bell Pepper Diced
4-4oz. Wild Caught Salmon
Salt to Taste
Cracked Black Pepper
1/4 cup Parmesan Cheese
1/2 cup Bread Crumbs
1 Tbsp Rough chopped Oregano
1/2 tsp Paprika
1 egg
1 Zucchini, sliced length wise
Extra Virgin Olive Oil
1 tsp minced garlic
Salt & Pepper to taste
Parmesan Cheese
1. In saucepan, I heated up Olive Oil added minced garlic, sauteed a bit then added stock. Season stock to liking once boils add Couscous, stir, turn off and cover let stand for 2 minutes and fluff with fork.
2. In pan, saute mushrooms and garlic with little oil salt and pepper. Once mushrooms browned a bit, add peppers and cook for 2 more minutes. Add mixture to couscous and give a toss.
3. In same pan, heat a little oil add garlic, stir for a minute then add Zucchini that has been seasoned with salt and pepper. Cook on both sides for about 1 1/2. Top with Parmesan cheese.
4. Season Salmon with Salt and Pepper. In bowl, add cheese, bread crumbs, seasonings and oregano, give it a stir. Beat one egg in a bowl. Coat flesh side of salmon (if skin is still on bottom side) then dip in crumb mixture. Let set a minute.
5. Meanwhile heat a pan, add oil to cover bottom, then add fish. Cook for about 2-3 min on each side, depending on thickness. Squeeze a bit of lime or lemon before serving.
The crust was good. Love salmon, maybe with some grated lemon zest and fresh parsley. Mmmmm. Enjoy!
ribbons & Couscous
1 box of Whole Wheat Whole Grain Couscous
1 1/2 cups Vegetable Stock
2 tsp Minced Garlic
1 tsp Extra Virgin Olive Oil
Salt to Taste
1 c. Sliced Baby Bella Mushrooms
1/2 Red Bell Pepper Diced
4-4oz. Wild Caught Salmon
Salt to Taste
Cracked Black Pepper
1/4 cup Parmesan Cheese
1/2 cup Bread Crumbs
1 Tbsp Rough chopped Oregano
1/2 tsp Paprika
1 egg
1 Zucchini, sliced length wise
Extra Virgin Olive Oil
1 tsp minced garlic
Salt & Pepper to taste
Parmesan Cheese
1. In saucepan, I heated up Olive Oil added minced garlic, sauteed a bit then added stock. Season stock to liking once boils add Couscous, stir, turn off and cover let stand for 2 minutes and fluff with fork.
2. In pan, saute mushrooms and garlic with little oil salt and pepper. Once mushrooms browned a bit, add peppers and cook for 2 more minutes. Add mixture to couscous and give a toss.
3. In same pan, heat a little oil add garlic, stir for a minute then add Zucchini that has been seasoned with salt and pepper. Cook on both sides for about 1 1/2. Top with Parmesan cheese.
4. Season Salmon with Salt and Pepper. In bowl, add cheese, bread crumbs, seasonings and oregano, give it a stir. Beat one egg in a bowl. Coat flesh side of salmon (if skin is still on bottom side) then dip in crumb mixture. Let set a minute.
5. Meanwhile heat a pan, add oil to cover bottom, then add fish. Cook for about 2-3 min on each side, depending on thickness. Squeeze a bit of lime or lemon before serving.
The crust was good. Love salmon, maybe with some grated lemon zest and fresh parsley. Mmmmm. Enjoy!
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