Tonight dinner was prepared at the speed of light. I had some wonderful salmon and decided to have couscous with it.
Adding new flavors to the couscous is always fun. tonight I decided to add cranberries. But raisins, dry cherries, porcini mushrooms…. the possibilities are endless. Of course you can also use fresh herbs to add more flavor. Or cumin and squeeze of lime with chopped nuts any type of nuts. You name it, you can add it.
The salmon is ready in the oven in within 15 minutes. With the sauce over it keep a keen eye to it so it will not burn.
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.