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  • Grilled Sockeye Salmon over Israeli Couscous with a Yogurt, Lemon, Chive Sauce, Mozzarella and Tomato Salad with a Beet Vinaigrette and Fresh Garden Greens, Radish, and Scallion

    1 vote
    Grilled Sockeye Salmon over Israeli Couscous with a Yogurt, Lemon, Chive Sauce, Mozzarella and Tomato Salad with a Beet Vinaigrette and Fresh Garden Greens, Radish, and Scallion
    Servings: 2
    by Nutrition Health Net
    2 recipes
    >
    Sometimes we do not have a ton of time to cook and having containers of fresh greens, herbs, and vegetables around the yard really is a time and money saver. Also having the freezer and refrigerator holding other ingredients from previously butchered fish or chicken and mother batches of tomatoes, chilies, poached garlic and, in this case roasted beets, allows a quick meal without a journey to the grocery store when time is of the essence

    Ingredients

    • 2 Fillets Salmon (or fish of choice), about 6 oz., with skin removed
    • 2 tbsp. All purpose Cajun seasoning or spices rub of choice
    • ½ cup Israeli Couscous
    • ¾ cup water
    • 1 tbsp. unsalted butter
    • 8 thin slices of fresh mozzarella
    • 10 thin slices of large cherry or salad tomato
    • ½ roasted beet, about 1/8 cup
    • ¼ cup fresh basil
    • 2 inches of scallion green leaf
    • 1 clove of poached garlic
    • 2 tbsp. olive oil
    • 1 tbsp. lemon juice
    • Chives in Window Box
    • 3 stalks of chives cut into small pieces
    • ¼ cup Greek yogurt
    • ½ tsp. chipotle chile pureed, mashed, or chopped very small
    • Fresh mixed lettuces, about 2 oz.
    • 2 Scallions
    • 1 large radish cut in half, greens attached
    • Salt and Pepper to taste

    Directions

    1. 1. Prepare the couscous as per container directions with just a little butter and salt. Takes about 8 minutes. Turn off heat and set aside for plating.
    2. 2. For the roasted beet vinaigrette place the beet, 1 tsp. of the lemon juice, 1 tbsp. olive oil, basil, garlic, scallion leaf, pinch of salt and black pepper into the food processor and puree. Set aside.
    3. 3. In a small bowl place the yogurt, 1 tsp. lemon juice, chipotle, a pinch of salt and black pepper and whip together until blended. Hold in the refrigerator until ready to use.
    4. 4. Assemble the salad portion of the plate with the greens, radish, scallion, mozzarella, and tomatoes. Drizzle ½ tbsp. olive oil over the greens and a little lemon juice. Add the beet vinaigrette over the cheese and tomatoes.
    5. 5. Bring a sauté pan, I prefer cast iron, to medium high and when at temperature add a little peanut or olive oil to the pan. Coat both sides of the fish fillets with seasoning and place the presentation side down into the pan and move slightly to be sure the season does not stick to the pan. Sauté until fish is about 1/3 cooked, about two to three minutes, flip for another one minute or so and then remove to rest for one or two minutes on the plate.
    6. 6. Add the yogurt sauce and serve

    Comments

    • John Spottiswood
      John Spottiswood
      This looks amazing! Thanks for sharing. I've saved it to the Try Soon folder in my recipe box and will let you know how it is!
      1 reply
      • Nutrition Health Net
        Nutrition Health Net
        Thank you! It really does turnout nice. We look forward to hearing how it works out for you.

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