Sal­mon with To­ma­toGoat Cheese Cous­cous

TAKES: 30 min. • MAKES: 4 serv­ings

Simple & Delicious - - RECIPE INDEX -

Rich with goat cheese and tomato, this recipe works equally well for a week­night sup­per or an el­e­gant com­pany din­ner—and is eas­ily ad­justable for any num­ber of peo­ple at the ta­ble.

—Toni Roberts, La Canada, CA

4 sal­mon fil­lets (5 oz. each)

1/4 tsp. salt

1/4 tsp. gar­lic salt

1/4 tsp. pep­per

1 Tbsp. olive oil

1 cup chicken stock

³/4 cup un­cooked whole wheat cous­cous 2 plum toma­toes, chopped

4 green onions, chopped

1/4 cup crum­bled goat cheese

1. Sprin­kle sal­mon with salt, gar­lic salt and pep­per. Heat oil in a large skil­let over medium-high heat; add the sal­mon skin side up and cook 3 min­utes. Turn fish and cook an ad­di­tional 4 min­utes or un­til fish flakes eas­ily with a fork. Re­move from heat and keep warm.

2. In a large saucepan, bring stock to a boil. Stir in cous­cous. Re­move from heat; let stand, cov­ered, un­til stock is ab­sorbed, about 5 min­utes. Stir in toma­toes, green onions and goat cheese. Serve with sal­mon.

PER SERV­ING 414 cal., 19g fat (4g sat. fat), 80mg chol., 506mg sod., 31g carb. (2g sug­ars, 6g fiber), 32g pro.

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