Stanley Jordan performing All the Children from the Touch Sensitive album (1982)
Salmon
Four 4 oz. pieces of Salmon
Pinch of crushed red pepper
flakes
Salt & Pepper
1 Tbsp. Butter
Juice of 2-3 Lemons
1 Tbsp. of olive oil
Couscous
1 1/2 cup couscous
2 3/4 cups water or chicken
broth
1/4 teaspoon salt
1 bag of frozen mixed
veggies
Preparation:
Salmon
Bring a sauce pan up to
medium high heat. Mix salt, pepper and red pepper in a bowl, leaving out the
lemon and rub it all over the salmon.
Add half the butter and the
olive oil to the preheated pan and lay the salmon in the pan. No need to move
the salmon in the pan. let it get a nice sear about three to four minutes.
Once the sear is achieved,
flip the salmon and let cook 2 more minutes on the other side.
Remove from pan and set
aside. Add the other half of the butter and the juice from the lemon on LOW
heat. Let reduce to a little sauce to drizzle over the salmon upon serving.
Couscous
In a saucepan, bring water
or broth to a boil. Add salt and stir. Add couscous and remove from heat and
allow to sit for about 5 minutes.
Couscous should be light
and fluffy, not gummy. Be sure to allow the couscous to absorb the water or
broth.
Mixed Veggies
Empty content of bag into a
microwave-safe container. Use a tsp. of water and heat for two to four minutes.
Drain and season to taste.
Spoon your couscous into
your plate/bowl, place your veggies on top and put the salmon on top of the
couscous and veggies. Enjoy!
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