Recipes
Ingredients
2 large fillets of center cut salmon, 6-8 ounces each, skinned
1/4 cup sliced scallions, white and green part separated
1 pint cherry or pear tomatoes, halved
1 small English cucumber, cut into 1/4-inch dice
3 tablespoons extra virgin olive oil
1/2 cup Cranberry-Mango Vinaigrette
2 cups couscous, cooked
Kosher salt and freshly cracked black pepper to taste
Directions
Turn broiler on high. Slice the fillets in half into 4 equal pieces. Cover each salmon piece with plastic wrap. Using a pounder or small sautee pan, pound the salmon to about 1/4-inch thick. Meanwhile, in a medium bowl, combine scallion whites, tomatoes and cucumber with 1/4 cup of Cranberry-Mango Vinaigrette and season with kosher salt and freshly cracked black pepper. Place a mound of couscous and top with tomato salad on an oval oven-proof plate. Lay a piece of salmon on top, brush with extra virgin olive oil, and season with kosher salt and freshly ground black pepper. Broil salmon for 4-6 minutes until cooked on the exposed side. Carefully remove plate and drizzle with the remaining Cranberry-Mango Vinaigrette. Garnish with scallion greens. Note: Be careful not to burn your new wooden table or melt your kitchen counter!
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