The other day I knew I wanted salmon for lunch. I wasn’t sure how I wanted it prepared, I just knew I wanted it. I got so busy that morning, my only option was the skillet, as I was running out of time. I also found some leftover roasted veggies in the fridge, they were the perfect side with couscous
I started with a veggie stock, homemade. It comes together really quickly. I simply boil plenty of water with celery, onions, carrots and garlic. I let this one go about 10 minutes. Strain and it’s good to go.
I cooked the couscous in veggie stock and added in the roasted veggies the last few minutes of cooking time. I cook my couscous in 1 1/2 part liquid to 1 part couscous. So, I brought 1 1/2 cups veggie stock to boil, to this I added 1 cup couscous and a teaspoon of salt. The only other seasoning ( the veggie stock is packed with flavor) is crushed red pepper. If you don’t like thinks spicy, don’t add. It doesn’t take long to cook. You’ll want to cook until almost all liquid is absorbed. If you have roasted veggies, add those the last few minutes of cooking time. You only want to heat, not cook anymore.
Next up is cooking the salmon. These video will show you what I did. It was relatively simple, and totally quick!
It’s a 2 part video. I used it for Instagram, so I needed short videos.
The only seasoning I used on the salmon was salt, pepper, garlic powder and a little cayenne. I season when I start cooking and the skin side is down. When you get good fish, I think it’s best to taste the fish and not just seasonings.
Here it is plated. It’s beautiful isn’t it?
Salmon is probably one of my ultimate comfort foods. We ate it ALL the time growing up. Funny thing is, I definitely didn’t appreciate it then!