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"The belly rules the mind."--Spanish Proverb

Pan Seared Salmon with Balsamic Tomato Corn Basil Relish and Couscous Recipe

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This recipe for Pan Seared Salmon with Balsamic Tomato Corn Basil Relish and Couscous is from Our Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 pint cherry tomatoes, cut in half lengthwise
2 ears corn, cut off the cob
1/4 cubs basil, thinly sliced
3 Tbsp Balsmic Vinigar
2 Tbsp olive oil

6 each 4.5oz. salmon filet pieces

For Couscous- or can use boxed couscous
2 c chicken or vegetable stock
1Tbsp olive oil
1 1/2 cups couscous
to taste- salt and pepper
Directions:
Directions:
1. Preheat oven to 400º
2. In a large mixing bowl stir together cherry tomatoes, corn, basil, vinegar and 2 Tbsp olive oil until well blended. Season with salt and pepper. Refrigerate until use.
3. Heat a large nonstick sauté pan over high heat. Season the salmon with salt and pepper and place in the hot pan. Cook on both sides until nicely golden brown. Remove from the cooktop and place into the oven until cooked through until desired doneness (about 5-8 minutes).
4. Bring the stock to a boil in a saucepan over high heat. Turn off the heat, stir in the 1 Tbsp olive oil and couscous. Season with some salt and pepper, cover, and let stand for about 6-8 minutes. Remove the cover and fluff with a fork.

Place couscous on the plate, top with a serving of the tomato corn relish and piece of salmon.
Personal Notes:
Personal Notes:
Delicious!

 

 

 

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