Pan Roasted Salmon With Couscous And Chili Vinaigrette

Recipe Ingredients

4		Salmon steaks - (1/2" thick 4 - 5 oz ea) - skin on
		Salt - to taste
		Freshly ground black pepper - to taste
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Shallots - peeled, chopped fine (large) (about 1/4 cup)
3 tablespoons	45ml	Tiny nonpareil capers - coarsely chopped
1/4 cup	36g / 1.3oz	Pitted, chopped Nicoise or Kalamata olives
		Juice of 1 lime - (abt 2 tbsps)
1/4 cup	59ml	Dry white wine
1		Roasted Tomato Couscous - see * Note
4 teaspoons	20ml	Chili Vinaigrette - see * Note

Recipe Instructions

* 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.

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

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