We eat a lot of good food in this house, but one element that’s severely lacking in our daily diets is fish. What we need is fewer fats and more Mediterranean – olive oil, vegetables, red wine and plenty of thick pink salmon! …Not to mention more croissants than you can shake a pound of butter at. After all, that’s how the French women do it, right?
Let’s just go with that.
Truthfully, I most love salmon simply pan-fried in butter, lemon and herbs, but this delicious medley of all my favorite summertime flavors is a close second! It’s tasty served cool or warm, and makes for a fresh alternative to some of the season’s heavier dishes.
You could also add torn basil, which would compliment the lemon nicely, but as it’s out of season at the moment good luck finding a bunch of those beautiful, fragrant green leaves! I miss them so much this time of year.
Topped with a sprinkling of fluffy, freshly grated Parmigiano Reggiano, this dish is nothing short of absolutely delicious for a light lunch or dinner. The salmon flakes apart like butter with your fork, and the lemony couscous and crisp vegetables add the perfect amount of flavor and Mediterranean flair!
Yield: Serves 2
1 (5.8 ounce) box Near East couscous
1/2 Tbsp. olive oil, plus more for pan
1 lb. (2 small fillets) salmon
1 large zucchini, chopped
1 pint cherry tomatoes
1 lemon, juiced
Kosher salt and freshly ground pepper
1 block Parmigiano Reggiano
Cook the couscous according to package instructions, drain and toss with olive oil. Set aside.
Bring a medium size pan to medium-high heat and add a heaping teaspoon of olive oil. Once pan is hot, add salmon and cook 3-5 minutes per side, depending on the thickness of your fish. Set aside on a cutting board.
Wipe any brown bits from the pan, add another teaspoon of olive oil and fry zucchini until golden, 5-7 minutes. Add cherry tomatoes to pan and remove from heat.
Cut salmon into small chunks and toss with couscous. Add zucchini, cherry tomatoes and lemon juice. Season with salt and pepper, to taste.
Serve warm or cool, and top with freshly grated Parmigiano Reggiano.