Tuesday, November 16, 2010
Grilled Salmon with Sundried Tomato and Mushroom Cous Cous
2 salmon filets, skin on
1 box of cous cous (olive oil and garlic flavor)
2-3 Tbsp sundried tomatoes, chopped
¼ cup of dried wild mushroom pieces
2 green onion sprigs, chopped
Zest of one lemon
Crumbled feta cheese (sundried tomato and basil flavor)
In a medium pot, add 1 ¼ cup of water, sundried tomatoes and mushrooms. Bring to a boil. Mix in cous cous with seasonings from box. Remove from heat, cover and let sit for 5 minutes. Stir in green onion, lemon zest and feta cheese.
Season salmon filets with grill seasoning. Heat grill to high heat. Grill salmon skin side down for about 7-8 minutes, flip filet and grill for an additional 2-3 minutes until no longer pink in the middle. Skin should remove easily.
Plate salmon and cous cous together. Serve with lemon wedge.