Tonight dinner was prepared at the speed of light. I had some wonderful salmon and decided to have couscous with it.
Tonight’s November 16, 2010 dinner:
Salmon with Mango-Key Lime sauce
Couscous mix with Wild Mushrooms, Herbs and Dried Cranberries
SALMON WITH MANGO KEY LIME SAUCE
4 nice salmon fillets
Salt and pepper
Mango Key Lime sauce
Preheat the oven to 350°. Cover a baking sheet with aluminum paper. Place the fillets over it and brush the Mango Key Lime Sauce. Cook in the oven upper half for 15 to 20 minutes.
WILD MUSHROOM, HERBS AND CRANBERRIES COUSCOUS.
I use “Near East” Couscous. I followed the package directions. I added the cranberries as the water was boiling.
My rule of thumb 1 spoonful of vinegar with 3 spoonful of olive oil. Mix well and serve.