In the Kitchen: Mediterranean Salmon with Couscous

I ran into Sean at Berkeley Bowl yesterday, and as we cringed amongst the madness, he commented that he liked the recipes on my blog. This inspired me to post last night's dinner, which was so yummy that it gave me the strength to run across the country and propose to Barack Obama. He turned me down, but maybe it was just the fish sauce on my breath.

Mediterranean Salmon with Couscous

Ingredients:

• 12 oz salmon fillets
• 1 cup couscous
• 2 medium zucchini, sliced
• 1 large red onion, peeled and sliced
• 4oz mushrooms, sliced
• 1 large red pepper, sliced
• 2tbsp olive oil
• salt and pepper, fish sauce, chili powder, and whatever else makes it taste good to you
  
• handful of fresh chopped chives and basil
• few sprigs fresh basil for garnishing

Method:

1. Prepare couscous by following instructions on packet.

2. Pre-heat the griddle pan until slightly smoking.

3. Toss the vegetables in half the oil. Season and griddle for 8 - 10 minutes, turning once. Put the vegetables to one side.

4. Brush the salmon with the remaining oil, season and griddle for 6-8 minutes, turning once. The salmon is cooked when the flesh is opaque and flakes easily when tested with a fork.

5. Add the chives, basil and vegetables to the couscous and toss well.

6. Serve the vegetable couscous topped with the salmon. Garnish with a few basil leaves.

We made a few modifications. Original recipe here.