So YumMe
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Sep 25, 2012

Grilled Salmon with Couscous and Wedge Salad

“Restaurant Quality”, The Mister.

Basic Marinade: 1/4 Cup Teriyaki Sauce; 1/4 Cup Soy Sauce; 1/2 Cup Olive Oil; Juice of 1 Lemon and 1 Lime; 1 TBS Red Pepper Flakes; 1 TBS Grated Ginger; 4 Crushed Garlic Cloves.  Marinade for 20 minutes, turning once.  Grill over medium high coals for 10 minutes on each side.  Do not overcook as food will continue to cook once removed from heat source.

Herbed Couscous:  Mince a total of two tablespoons of fresh herbs such as Basil, Thyme, Oregano or Marjoram, set aside.  Bring to a boil 1 1/2 Cups of Broth or Stock.  Water may be used, but the results won’t be nearly as YumMe since Couscous is a rather mild tasting grain and really benefits from flavor boosters.  Add 1 Cup of Couscous, stir in the minced herbs, 2 tablespoons of Extra Virgin Olive Oil, and 1/2 teaspoon of salt.  Boil for one minute, cover and remove from heat.  Fluff with a fork before serving.  Unlike Rice, Couscous cooks very quickly so follow these directions and you’ll have perfect, So YumMe Couscous every time.

Wedge Salad: Chill a full head of Iceberg Lettuce in a large bowl of water with ice cubes for about 15 minutes.   Drain and cut into quarters.  Drain again.  Dress with diced Tomatoes, fresh Basil, Parmesan Cheese, Cracked Pepper and Blue Cheese Dressing.

I hope you enjoy this dish as much as we do.  The Mister said, “This is so good, it’s restaurant quality!”  I agree!

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