Mediterranean Salmon with Tomato Cucumber Relish and Whole Grain Orange Walnut Couscous Tuesday, April 12, 2011


6 ounces plum tomatoes, seeded, chopped
1/2 cup cucumber, peeled, seeded, chopped
1/2 cup green bell pepper, chopped
1/2 cup chopped red onion
2 tablespoons chopped fresh parsley
1 tablespoon garlic cloves, chopped
1 teaspoon grated lemon peel
1/4 teaspoon cayenne pepper
2 tablespoons olive oil
1 tablespoons fresh lemon juice
Kosher salt and pepper to taste


4- 4 to 5 ounce salmon fillets
2 tablespoons olive oil
1 ounce lemon juice
Kosher salt and pepper to taste


3/4 cup boiling water
¼ cup orange juice
½ cup dry whole grain pearl couscous (or preferred couscous)
4 tablespoons chopped toasted walnuts
1 teaspoon orange zest
Pinch kosher salt


Combine tomatoes, cucumber, bell pepper, onion, parsley, garlic, lemon peel and cayenne in large bowl. Mix in oil and lemon juice. Season with salt and pepper. Let stand at least 15 minutes and up to 30 minutes, stirring occasionally.

Marinate fish in lemon juice and season with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium high heat. Add fish, top side down, and cook for 3-4 minutes or until the sided of the fillet start to turn pale. Turn over and finish cooking, another 3-4 minutes or until cooked to desired doneness.

Bring water and orange juice to a boil. Add couscous, reduce heat, cover and simmer for 8-10 minutes or until liquid is almost gone. Add walnuts, orange zest and season to taste with salt.


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