Warm Couscous Salad With Salmon and Mustard-Dill Dressing

Ingredients:

2 (8-ounce) salmon filets, preferably wild
Kosher salt and freshly ground black pepper
1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
1 medium shallot, thinly sliced
6 ounces pearled couscous
3 cups homemade vegetable stock or store-bought low-sodium vegetable broth
2 tablespoons Dijon mustard
2 tablespoons fresh juice from 1 lemon
1/2 cup picked dill, roughly chopped, plus more for garnish
1 1/2 cups spinach leaves, chopped in half if large, or left whole if baby

DIRECTIONS

1. Season salmon with salt and pepper. Heat 1/3 cup of oil in a 12-inch stainless steel skillet over medium-high heat until shimmering. Add salmon, skin-side down, and immediately reduce the heat to medium-low. Cook, pressing down gently with a spatula to ensure contact, until the skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.

2. Flip salmon and cook until an instant-read thermometer inserted into the thickest part registers 120°F for medium rare or 130°F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate and allow to cool. Once cooled, flake salmon using your hands; discard skin.

3. Meanwhile, wipe out the skillet. Add the remaining 2 tablespoons of oil and heat over medium-high heat until shimmering. Add shallot and a pinch of salt and cook until softened, about 2 minutes. Add couscous and cook, stirring, until lightly toasted and fragrant, about 1 minute. Add broth, stirring to combine, and adjust the heat to maintain a simmer. Cook until most of the liquid has been absorbed and the couscous is tender. Strain any excess liquid.

4. In a large serving bowl, mix together mustard and lemon juice. Stir in couscous, along with dill and spinach, stirring to fluff the couscous and wilt the spinach. Stir in flaked salmon and season with salt and pepper. Garnish with dill and serve right away.

Recipe from Serious Eats

Fish Mediterranean

This recipe calls for Mahi-Mahi, but any white fish works. AND really, the topping is so good, I'd be just as happy eating the topping over rice without the fish.

1/2 onion, chopped
2T Oil
2 cloves garlic
1 pinch Italian Seasoning**
5 Roma tomatoes, peeled and chopped**
**Instead of the romas and Italian seasoning, I subbed a can of Italian diced tomatoes (undrained)
1/4 c. white wine
24 kalamata olives, pitted and chopped
4T capers
1 T lemon juice
3 T parmesan cheese (I didn't use this)
Fresh basil (I didn't use this either)
1 lb Mahi-Mahi

1. Preheat oven to 425. Bake fish for 12 min until tender and flaky.
2. In pan, sautee onion in oil until tender. Add garlic and cook 1 min.
3. Add tomatoes and Italian seasoning, wine, olives, capers, lemon juice and basil.
4. Reduce heat. Add cheese. Cook 15 min. or until reduced to a thick sauce.

*Serve over rice

Fish Tacos

Fish Tacos 

(from Chris Daugherty)

You can either buy a pack of beer batter and just follow those directions, or you can make your own.  I have also bought the tortilla crusted tilapia from Costco and it tastes delicious and saves a lot of work.  If you don't want to fry it, you can also just make it with grilled fish. I think most of the taste is in the sauce.  

For the batter:

·  2 cups flour

·  1 tablespoon baking powder

·  1 teaspoon kosher salt

·  1/4 teaspoon cayenne pepper

·  Dash Old Bay Seasoning

·  1 bottle brown beer, cold

·  Cornstarch, for dredging

For the Sauce:

·  1/2 cup Mayo

·  1/2 cup Sour Cream

·  Chili Powder

·  Garlic Powder

·  Pepper

·  juice of 1 lime

For the Taco:

·  Corn Tortillas

·  Green Cabbage

·  Limes

·  mild white fish

mix equal parts mayo and sour cream, i just eyeball the chili powder and garlic powder. add the juice of one lime, mix and refrigerate for an hour. 

I use mahi mahi and cut them into small strips. Dredge them in the cornstarch and then coat them in the beer batter. Cook in the oil, it only takes a couple minutes per piece. Heat corn tortillas in a microwave by wrapping them in a damp paper towel and heating for about 20 seconds. heat no more than five at a time.

shred the cabbage, put it on the warm tortilla, put on the fish and sauce and serve with a lime wedge