I sometimes feel drained from work that I am toooo tired to think of what we are having for dinner. However, sometimes when I feel rushed is when I start making up a recipe as I go. Here is quick dinner idea that turned out well. I used frozen Alaskan salmon that can be defrosted in water fairly quickly, but you can apply the same idea with any other fish, or seafood.
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20 Minute Dinner: Tarragon Salmon with Israeli Couscous
Serves 4
Ingredients:
- 3 tbsp. olive oil
- 1/2 tsp cumin
- 1/2 tsp coriander
- 2 cups Israeli couscous
- 5 cups water or broth
- orange blossom water
- salt
- lemon juice
- 4 pieces of salmon
- 2 tbsp. butter
- handful of tarragon leaves
- salt & pepper
- lemon slices
Directions:
Heat olive oil in a shallow 3.5 qt pan with lid using medium high heat. Add cumin and coriander and stir for about 30 seconds. Add couscous, keep stirring until couscous looks slightly toasted, but not browned for about 3 minutes. Add 5 cups water or broth with orange blossom water and season with salt. Once water comes to boil, close the pan with lid and lower the heat. Let it cook for 7 minutes.
In the meantime, prep the salmon by marinating in salt, pepper and lemon juice.
Once the 7 minutes are up with the couscous, open the lid and arrange the salmons over the couscous. Dab each salmon with butter and few leaves of tarragon and close back the lid. Let it cook for another 7 minutes in low heat until couscous and salmon are fully cooked. Fluff the couscous and serve salmon with slice of lemons.
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