Salmon with Couscous and Chimichurri

Salmon with Couscous and Chimichurri Dish Guide

Serves 2

Five in 25

Five Ingredients

Two 6-8 oz salmon filets

1 t red pepper flakes

1 bunch fresh parsley, chopped

1 T fresh oregano, chopped

1 cup uncooked Israeli (pearled) couscous

From the Pantry

Olive Oil

2 cloves garlic

Red Wine Vinegar

Crush the two cloves of garlic into a mixing bowl. Add the chopped parsley and oregano along with the red pepper flakes. You can also use a minced jalapeno or fresno chili in place of the pepper flakes. Add olive oil and vinegar in a 2:1 ratio until the chimi reaches your desired consistency. Season to taste with salt and pepper and set aside.

Cook the couscous per package directions.

While couscous is cooking, thoroughly dry your salmon filets and season with salt and pepper. Add olive oil to a skillet over medium high heat. Sear the salmon on the first side for 3-4 minutes then flip and cook 2-3 minutes more depending on thickness and desired doneness.

To serve, mix a tablespoon of the chimi into the couscous when it is cooked. Plate up a bed of the couscous on a warm plate and top with the salmon and drizzle with chimichurri. Serve immediately.