Grilled Salmon
Feeds 4 People
Ingredients
4 thin slices salmon with no skin
salt
pepper
Cooking Instructions
In a heavy pan, roast salmon on each side for 1 min. The pan must be very hot.
Cous Cous
Ingredients
1 cup cous cous
1 small zuchini, sliced in lengthwise quarters, then diced and grilled
1 plum tomato, diced and grilled
1 carrot, diced and grilled
2 turnips peeled, diced then grilled
2 sprigs mint, rough cut
2 tablespoons olive oil
2 pinches cumin
1 whole dried chili pepper
1 cinnamon stick
Salt to taste
Pepper to taste
Cooking Instructions
In a pot, add cumin, chili pepper and cinnamon stick to the water and bring to a boil. Add cous cous and boil for 20 minutes. Take out and drain. Add all diced vegetables, 2 tablespoons olive oil, 2 pinches cumin and mix. Season with fresh mint, salt and pepper, mix and plate.
Roasted carrots
Ingredients
1 bunch carrots, washed
1 tablespoon olive oil
Salt to taste
Pepper to taste
Cooking Instructions
1 bunch fresh carrots, washed and placed on a sheet pan. Rub with 1 tablespoon olive oil. Season with kosher salt, fresh pepper. Roast at 450 degrees for 25-30 minutes. Let cook until tender.
Green lentils
Ingredients
1 cup dried lentils
1 shallot, crushed
1 carrot, sliced paper thin in rounds
1 tablespoon vinegar
Cooking Instructions
Cook lentils in water seasoned with 1 crushed shallot without overcooking them. They should not be mush. Drain and let sit 15 minutes. Slice 1 carrot paper thin in rounds and cook in water for 2 minutes and drain. Dress with classic vinegar.
Promotional consideration provided by Fairway Market. This article is sponsored content and does not reflect the opinions of NBC Local News.
