Note: This recipe is also good with a white fish, such as cod.
–salmon (size of 3 decks of cards, one-half pound)
–orange (1 fresh, medium)
–almonds (one-half small package, sliced)
–sherry (one-fourth cup, or white wine; cooking wine is fine)
–salt and pepper
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.