Slow Baked Salmon with
Lemon, Brown Sugar Etc., Julienne Vegetables and Couscous
This is a little more complicated than usual. But it is also easy. Not quite fast. But if you start the salmon, then begin your veges, by the time the veges are cut, salmon is done and it only takes a few mins from there.
This can be multiplied for additional servings, or indeed you can make just one fillet. How easy can you get?
2 6 oz salmon fillets
2 teaspoons Light Butter
4 thin slices of lemon
1 teaspoon brown sugar
2 tablespoons ketchup
Shave the cold butter and top the Salmon. Place 2 lemon slices on each filet. Sprinkle the brown sugar on top. Drizzle ketchup on top of all.
If you plan to use the oven: Preheated 300F oven. Use a small cookie sheet or a metal pie tin. Cover the salmon with aluminum foil. Bake for about 20 to 30 mins.
If you want to use the stove top method: Use a non stick skillet. Cover the skillet with foil and then a lid and use the very lowest flame to cook the salmon for about 20 mins.
2 carrots julienne
1 parsnip julienne
1 italian pepper julienne
1 small onion sliced thinly, vertically
1 garlic clove minced
1 teaspoon butter
2/3 cup couscous
1 teaspoon butter
Blanche the julienne vegetables in water to cover for a few mins. You can use ¼ teaspoon of chicken bullion crystals to season the water. Drain and reserve the water. Heat skillet, sauté the onion and carrot, add the mixed julienne and stir well and cook till heated through.
Once the Salmon is done, you will have liquid in the pan. Add that liquid to the reserved vegetable water. Reduce the liquid to 2/3. Pour reduced liquid into a plastic soup container. Add the couscous and butter, stir, cover with lid and let rest for 5 mins. Shake it up and you have nice fluffy couscous. Mix in chopped parsley if it pleases you.
Serve salmon with the vegetables and parsley. When I use the stove top method, I use the same skillet I use to make the salmon, gives a little flavor to the vegetables. Sprinkle with chopped parsley and how yummy can you get!