Bring all the hostages home.

Grilled Salmon with Israeli Couscous Salad

Servings: 2

Salmon:

2 4-6 ounce frozen or fresh salmon fillets

2 tablespoons olive oil

1 teaspoon lemon juice

1/4 teaspoon kosher salt

Israeli Salad Couscous

Roasted chickpeas

1 tablespoon olive oil

1 teaspoon salt

1 cup uncooked couscous

1 cup diced red bell peppers

1/2 cup black or calamata olives

1/2 cup finely chopped parsley

Vinaigrette Dressing of choice

Roast chickpeas: Drain and rinse a can of chickpeas. Toss with olive oil and salt. Roast in a 400F oven for 20 minutes or until chickpeas are toasted and slightly crunchy.
Whisk together the olive oil, lemon juice and salt. Pat fillets dry with a paper towel. Heat grill and cook for about 5 minutes skin side down. Flip the salmon. Brush with olive oil mixture mixture and continue to grill for about 3-4 minutes more. Remove and reserve. Salmon should be opaque and flake easily with a fork.
Cook couscous according to package directions. Drain. Toss in chickpeas, bell peppers, olives and chopped parsley.
Add a vinaigrette dressing of choice, either homemade or store bought and mix. Spoon couscous salad on a plate with a salmon fillet. Squeeze a bit more lemon juice over salmon, if desired. Garnish with fresh parsely and dill. Serve.
The Couscous Salad is served room temperature and holds up well in the refrigerator for 3-4 days. This is a great dish for BBQ’s, picnics and sharing with friends.

Adapted from https://bristolbaysockeye.org/recipe/air-fried-salmon-with-israeli-salad-couscous/

Expandthetable suggestions

Cold salmon is fabulous the next day. Flake and place in a fish taco. Add a smidge of mayonnaise and minced celery for a salmon salad.

Add veggies: Add other veggies of choice to the couscous salad, such as cherry tomatoes, diced cucumbers, multi-colored bell peppers, deseeded and minced.

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“I see cats as mysterious, introspective creatures that beg to be given a spiritual nature,” author and artist Robert R. Davis told me when we discussed his novel, The Various Stages of a Garden Well-Kept. The cat, Frieda Kahlo, named after a famous artist, is a wise and eternal cat present in the lives of several generations of the Kagoerge family both in their original country of Greece and later in the United States. The cat with her own narrative voice, moves between the real and spiritual world, bringing illumination to the characters and the readers in this beautfully written novel of 3 generations of a family searching for home and security.

Salmon is such a great dinner choice, a favorite choice less “fishy” taste for many. Grilling fish is easy, low calorie and allows the great taste to come forth. This grilling has a bit of olive oil, lemon juice and salt—simple ingredients in most people’s kitchens. Still on my acid reflux diet (GERD), I find that fresh herbs are the best seasonings. Down here in the Low Country, my culinary herb garden is already ready for use. I added parsley and dill—use your favorites! Israeli couscous pairs perfectly with this salmon, as it would with most fish grilling. It can be made ahead of time and holds up well in the refrigerator. I have used roasted chickpeas, minced reb bell pepper and olives with the couscous. Add your own favorite veggies! While I usually make my own vinaigrette, as I am renovating my kitchen and am without a kitchen at present, I used a store-bought brand as so much is packed up in boxes!