Hi! I hope you’ve had an awesome and relaxing weekend! Mine was filled with homework, pretty much the usual, huh? For dinner tonight we had my favorite, salmon! This recipe is delicious but I think salmon with anything is pretty amazing. I paired my fishy with couscous and tabouli.
Lime & Garlic Salmon
Ingredients, Serves 2
Zest of ½ lime (you will use the rest of the zest in the second recipe)
½ tsp Old Bay seasoning
1 clove of garlic, grated with a microplane or chopped very small
Salt & pepper to taste
Preheat the oven to 400F. Season the salmon with the spices, salt and pepper and rub on just enough olive oil to coat the outside.
Roast for about 15 minutes. I feel like I have to say this every time but DON’T overcook your salmon!
On the meantime, make your couscous. This cooks up in 7 minutes, probably the easies thing to make ever! Hence why I love it so much! This recipe has something surprise ; ).
Spicy Chickpea Couscous
Ingredients, serves 2
½ white onion, sliced julienne
1 clove of garlic, grated
Juice of 1 lime
Zest of ½ lime
Chicken/vegetable stock (I was out of chicken stock so I used water this time)
Roasted chickpeas (toss with paprika, chipotle powder, garlic powder, cumin, olive oil & salt. Roast at 400F for 15 minutes)
Heat oil in a medium saucepan (try to use one with a fitting lid) on medium heat. Toss in the onion and garlic paste and cook until fragrant, about 3 minutes. Cook the couscous to the box’s instructions.
Don’t forget everything that gets left on the back of the microplane! Sorry about the gross pan, I need new one. OHHH PIIIEERRREEE!!! ;).
Bring the liquid to a boil and add the couscous. Immediately turn off the heat and put a lid on the pan. Keep the lid on for 5 straight minutes – DON’T REMOVE THE LID! After 5 minutes the take lid off and fluff the couscous with a fork. Add the roasted chickpeas and salt to taste.
This dinner was so good, hot and filling. Enjoy
Stay tuned for the next recipe, it’s a good one!