Roasted Salmon with Yogurt Dill Sauce and Couscous
1/2 cucumber, grated
3/4 cup plain yogurt
2 teaspoons chopped fresh dill
2 cloves garlic, minced
2 tablespoons lemon juice
white wine (just enough to shake over fillet)
Salt and pepper
1 1/2 pounds 1-inch-thick salmon fillet
1. 1. Preheat oven to 350°. In a small bowl, stir together the cucumber, sour cream, yogurt, dill, 1 minced garlic clove, 1 tablespoon lemon juice, and salt and pepper to taste. Set aside.
2. 2. Line a large baking pan with aluminum foil. Rinse salmon and pat dry; put skin side down in the pan. Sprinkle with remaining minced garlic clove, lemon juice, gently pour the white wine and salt and pepper to taste. Bake until barely opaque in the center, 10 to 15 minutes.
3. 3. Serve salmon warm or cold with yogurt sauce. Garnish with dill sprigs, if you like.
Roasted Garlic Couscous
1 box of “Near East” Roasted Garlic and Olive oil couscous
1/2 each/chopped -red pepper, green, pepper, yellow pepper
1/2 red onion chopped
1/2 cup Kalamata olives
1 can chickpeas
8 oz feta (crumbled)
Olive oil for sauté
Prepare couscous according to package instructions. Meanwhile, sauté onions and peppers in olive oil until soft (approximately 5 minutes). When couscous is ready, fluff with fork and then add sauteed peppers/onions, chickpeas, feta, and olives.
Serve hot or cold.