Crispy Salmon with Greek Chop Salad and Couscous (optional)

IMG_1844-2.jpg

Ingredients:

Salmon
• 4 salmon fillets, skinned (roughly 1 ¼ – 1 ½ pounds)
• Canola oil
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• ½ teaspoon granulated onion
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Pinch cayenne pepper
• 1 teaspoon grated lemon zest
• 1 box of Garlic Couscous (Don’t do this to make this for PCOS.)
• Juice of 1 lemon

Greek Chop
• 1 cup tomatoes, chopped
• 1 small cucumber, finely diced
• ¼ yellow bell pepper, finely diced
• 2 tablespoons kalamata olives, diced
• 2 tablespoons finely diced red onion
• 1 cup of sprinkled feta
• 1 teaspoon chopped fresh dill
• 1 teapsoon chopped flat-leaf parsley
• ½ teaspoon grated lemon zest
• 1 teapsoon lemon juice
• Salt
• Black pepper

 

Directions:

1. Marinate Salmon in 2 tablespoon of the oil, paprika, granulated garlic and onion, the cumin, coriander, salt, pepper, cayenne and lemon zest, and toss together till totally coated.
2. Let sit for at least 30 min.
3. Boil water for couscous.
4. Make greek chop salad by chopping all ingredients and mixing together in a bowl. Refrigerate before plating.
5. Add couscous cook per time on box.
6. Add olive oil to a pan on medium-high heat and then add salmon fillets. Cook for 4 min on each side.
7. Plate the couscous, Salmon, squeeze 1/4 a lemon over the salmon, and top with the greek chop salad.

YUM!

img_1851-2

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s