Serves 6

Ingredients

Salmon:

•1 pint cherry tomatoes, each cut in half lengthwise

•2 ears corn, cut off the cob

•¼ cup basil, thinly sliced

•3 Tbsp. balsamic vinegar

•2 Tbsp. olive oil

•6 each, 4-5 oz. salmon filet pieces

Couscous:

•2 cups chicken or vegetable stock

•1 Tbsp. olive oil

•1 ½ cups couscous

•Salt and pepper to taste

Directions

1. Preheat the oven to 400°.

2. In a large mixing bowl stir together the cherry tomatoes, corn, basil, vinegar, and 2 tbsp olive oil until well blended. Season with salt and pepper; refrigerate until use.

3. Pour a tablespoon or two of olive oil in a large sauté pan on high heat. Season the salmon with salt and pepper and place into the hot pan. Cook on both sides until nicely golden brown. Remove from the cooktop and place into the oven until cooked through (about 5-8 minutes, or until fish flakes when touched with finger).

4. Bring the stock to a boil in a saucepan over high heat. Turn off the heat, stir in the 1 tbsp olive oil and couscous. Season with some salt and pepper, cover, and let stand for about 6-8 minutes. Remove the cover and fluff with a fork. Serve with the salmon and relish.

Equipment

•Mixing bowls

•Cook's knife

•Large sauté pan

•Saucepan

•Spatulas

Options: Switch out the salmon for any other thick cut of fish (cod, snapper, tuna, catfish, etc.)

Further Resources

To learn more about fish choices that are good for you and protect fish populations, visit the Monterey Bay Aquarium's Seafood Watch. You can download and print pocket guides to grocery and restaurant options, and learn more about the issues. (http://www.montereybayaquarium.org/cr/seafoodwatch.aspx)

Copyright © 2005 Kitchen on Fire LLC
www.kitchenonfire.com

First published November 25, 2008
Copyright © 2008 Consumer Health Interactive

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