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Salmon Couscous Plate

March 24, 2017

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.



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