Wednesday, October 13, 2010

Honey Mustard Salmon over couscous

Salmon. A go to food source rich in omega 3's and something 4/5 in my house will eat for dinner without a snivel or grumble. I keep bags of the Costco frozen fillets in my freezer for those last minute dinners where the day got away from me and I needed to get something on the table fast.

Couscous is one of those stupid easy food stuffs that makes a perfect side with no effort. If you can bring water to a boil you can make couscous. I use chicken stock for a bit more flavor, but you can use water if you don't have a can of stock handy. Add some herbage or other green matter to the couscous before you put the lid on to let it steep and you are set with an easy side.

The salmon does take a little bit of prep, not much and a few minutes to marinade in the dry rub. Even then you have it ready in no time as the fillets don't need that much time in the marinade, say 10-15 minutes at most.

Honey Mustard Salmon
4 Salmon fillets
onion salt
2 t dill weed
4 T honey mustard
olive oil

Pat salmon fillets dry. Add Onion salt and pepper to own taste preference. Use 1/4 teaspoon dill weed per salmon side. Cover with plastic wrap and let marinade for 10-15 minutes.

Heat a large non-stick skillet over medium heat. Add 1 tablespoon each of olive oil and butter. When butter sizzles add the salmon fillets. Cook on first side about 4-5 minutes. Turn over and spread 1 tablespoon honey mustard on each fillet. Cook another 4-5 minutes or until the salmon flakes easily.

Serve over bed of couscous or herbed rice.

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