SALMON WITH ORANGE SECTIONS – CHIVES – ALMONDS IN SHERRY SAUCE ATOP COUSCOUS / CITRUS SALAD

Note:  This recipe is also good with a white fish, such as cod.

For 2:

–salmon (size of 3 decks of cards, one-half pound)

–orange (1 fresh, medium)

–chives (bottled)

–almonds (one-half small package, sliced)

–sherry (one-fourth cup, or white wine; cooking wine is fine)

–green salad

–couscous

–salt and pepper

–olive oil

 

1 – Peel and break the orange into sections.  Slice into smaller portions.  Place one-half the orange sections in a covered baking dish.  Season with salt, pepper, chives, and olive oil.  Add one-fourth cup of sherry (or white wine).  Microwave on high for 3 minutes.  When finished, nestle the salmon in the midst of the orange sections.  Season with salt, pepper, chives, olive oil, and top with almonds.  Set aside.

2 – Place three-fourths cup of couscous in a wide-mouthed, covered, baking dish.  Add 1 cup of water.  Season with 1 teaspoon of salt and a little olive oil.  Microwave for 3 minutes on high.  Let sit at least 5 minutes, covered.

3 – Place 2 handfuls of salad greens in a mixing bowl.  Add the remaining one-half orange sections (cut up).  Season with salt, pepper, chives, olive oil, and a little sherry (or white wine).  Stir well.  Place in serving bowl.

4 – Microwave the salmon for 5 and one-half minutes.

5 – Serve the salmon and sauce on top of the couscous, with the salad as a side.  Serve the salmon hot, and the salad cold.

–adapted from Real Simple.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s