Seared Salmon With Israeli Couscous Salad

Ingredients

• 1 cup Israeli couscous (also called pearl couscous)
• 1 small bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
• 1/2 English cucumber, halved lengthwise and thinly sliced
• 1 small shallot, thinly sliced
• 1 tablespoon fresh lemon juice
• 1 tablespoon plus 1 teaspoon olive oil
• kosher salt and black pepper
• 4 6-ounce pieces skinless salmon fillet

Directions

1. Cook the couscous according to the package directions; rinse to cool. In a large bowl, combine the couscous, fennel, cucumber, shallot, lemon juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper.
2. Meanwhile, heat the remaining teaspoon of oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and sprinkle with the fennel fronds. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the couscous salad.

Posted in: Fish Recipes