Salmon Couscous Plate
Making a salmon dish can be intimidating but many grocery stores have salmon in stock right now so give it a shot!
20 ounces skinless salmon fillets
2 Tbsp. butter
1 c. fresh broccoli florets
1 c. fresh carrots, sliced thin
1 c. fresh mushrooms, sliced
1 garlic clove, minced
1 c. prepared couscous
6 Tbsp. reduced-sodium soy sauce
1. In a large skillet heat butter over medium-high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook for 2 to 3 minutes or until bottom is golden; gently turn fillets. Reduce heat to medium; cover and cook for 6 minutes or until fish flakes easily when tested with a fork. Set aside and keep warm.
2. Meanwhile, fill a saucepan with one inch of water and bring to a boil. Place carrots and broccoli in a steamer basket and drop into the pan and cover. Steam for 8 minutes or until crisp-tender.
3. In the large skillet lightly coated with cooking spray, saute mushrooms and garlic over medium heat for two minutes. Add broccoli and carrots and saute for 2 minutes more.
3. Gently stir in salmon and couscous and heat through.