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Title: Pan Roasted Salmon with Couscous and Chili Vinaigrette
Categories: Fish Entree Salmon
Yield: 4 Servings

4 Salmon steaks - (1/2” thick
4 5 oz ea); skin on
  Salt; to taste
  Freshly ground black pepper
  To taste
2tbOlive oil
2lgShallots; peeled, chopped
  Fine
  (about 1/4 cup)
3tbTiny nonpareil capers;
  Coarsely chopped
1/4cPitted, chopped Nicoise or
  Kalamata olives
  Juice of 1 lime - (abt 2
  Tbsps)
1/4cDry white wine
1 Recipe
  See * Note
4tsChili Vinaigrette; see *
  Note
  Roasted Tomato Couscous;

* Note: See the “Roasted Tomato Couscous” and “Chili Vinaigrette” recipes which are included in this collection.

Season the salmon steaks with salt and pepper. Heat the olive oil in a saute pan or skillet over medium heat for 1 minute. Add the salmon steaks, and cook 3 to 4 minutes, until the flesh is nicely browned and crispy. Turn the salmon steaks over, and cook another 3 to 4 minutes. Add the shallots to the pan and cook together with the salmon for another minute. Add the capers, olives, lime juice, and white wine. Cover the pan, lower the heat, and cook for 3 minutes. Remove from the heat and serve immediately on a bed of Couscous With Roasted Tomato. Drizzle 1 teaspoon of Chili Vinaigrette over each salmon steak just before serving. This recipe yields 4 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A04 broadcast 02-16-1997) Downloaded from their Web-Site - http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

02-28-1997

Recipe by: Michael Lomonaco

From: Nancy Berry

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