Pan Roasted Salmon with Couscous and Chili Vinaigrette

Ingredients

• 4 1/2inch thick salmon steaks, skin on, 5 to 6 ounces each
• Salt and freshly ground black pepper to taste
• 2 tablespoons olive oil
• 2 large shallots, peeled and finely chopped (about 1/4 cup)
• 3 tablespoons tiny nonpareil capers, coarsely chopped
• 1/4 cup pitted and chopped Nicoise or Kalamata olives
• Juice of 1 lime (about 2 tablespoons)
• 1/4 cup dry white wine
• 1 recipe Roasted Tomato Couscous (recipe follows)
• 4 teaspoons Chili Vinaigrette (recipe follows)
• 4 beefsteak tomatoes, halved and seeded
• 3 tablespoons olive oil
• 1 cup "quick" couscous, steamed according to package directions
• 2 tablespoons chopped or julienne basil
• Salt and freshly ground pepper to taste
• 2 tablespoons sherry vinegar
• 1 tablespoon honey
• 1 small jalapeno pepper, seeded and finely diced
• 1/4 teaspoon ground cumin
• 1/4 cup finely chopped scallions
• Salt and pepper
• 4 tablespoons olive oil
• 1/4 cup white wine vinegar
• 1 tablespoon mustard
• 1/2 cup olive oil
• 1 tablespoon ancho chili paste
• 1 teaspoon ground cumin

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag