So much for seasonal eating! I realize this sounds a bit like a summer dish and yes, there is snow on the ground but as you can see from the picture, the sun has come out to play! and after living on carbs pretty much non stop during the recent hurricane, I felt a craving for pure protein.  Salmon is almost always the answer to such a craving. I pan seared it, finished it off in the oven and served it on a bed of wholewheat Israeli Couscous (which the girls love) tossed in a rice vinegar dressing.  I added a few sauteed veggies that needed using up in the fridge, an onion, some celery, a box of baby spinach and a couple of mushrooms.  It did the trick, almost everyone loved it, except the one who won't eat fish but that was no surprise and I'm afraid to say her loss, my gain as it made a very nice lunch the next day.

Pan Seared Salmon with Israeli Couscous.

Salmon fillets

olive oil

salt and pepper

1 lemon

2 cups of wholewheat Israeli couscous

olive oil

4 cups of water

1 onion

2-3 cloves of garlic

3-4 sticks of celery

a handful of mushrooms (any will do, I used cremini)

1 box of baby spinach

salt and pepper

For the dressing;

1 heaped teaspoon of Dijon mustard

1 tablespoon of rice vinegar

salt and pepper

4-6 tablespoons of olive oil

Heat the oven to 375 F

In a saute pan heat the olive oil and add the couscous. Toast it in the pan for about 2-3 minutes.  Add the water, cover and cook for about 4-6 minutes.  Start checking after 4 minutes and don't let it overcook.

Rub the salmon fillets with olive oil, season with salt and pepper.

Heat a dry non stick pan on the stove and when hot add the fillets, top side down.  Cook for 4 minutes to brown and crisp the top.  Turn over and cook for a further 2 minutes.  If they are not already fully cooked, remove them to an ovenproof dish and place in the oven for another few minutes until thoroughly cooked through.

Wipe out the pan and heat some more olive oil.  Add the finely chopped onion and saute for about 5 minutes, add the garlic and celery and cook for a further 2 minutes or so.  Add the mushroom and cook for another 2-3 minutes.

When the couscous is cooked, strain it and pour into a large bowl.  Add the cooked vegetables and the box of baby spinach.  Stir to combine. The spinach will wilt in the heat of the couscous.

Make the dressing by placing all the ingredients in a jar with a tight fitting lid.  Shake it well, check the seasonings and pour over the couscous.

Remove the salmon from the oven, squeeze over the juice of a lemon, season with Maldon sea salt and pepper and serve with the couscous. And perhaps a glass of chilled white.