Dilled Salmon and Couscous

[BakerAunt]

Dilled Salmon and Couscous

Recipe adapted from a Martha Stewart website recipe_

I use an Emile Henry ceramic dish that is approximately 9x7 1/2 inches. An 8x8 square glass baking dish should work fine.

1 Tbs. extra virgin olive oil
1'2 cup couscous (Trader Joe's or Bob's Red Mill brand are good)
1 tsp. dried dill (I like Penzey's)
1 cup water
salt and pepper, as desired

2 salmon pieces, about 8 oz. each

I usually spray the dish with Pam, then I put in the olive oil, and make sure that it coats the bottom and the lower sides. I sprinkle the couscous evenly over the pan, and then I sprinkle the dill over the couscous. Add the water. Arrange the salmon on top. Sprinkle with salt and some freshly ground pepper.

Cover the dish with foil and bake in pre-heated 425F oven for 30 minutes. Remove from oven, and let sit covered for 15 minutes. Fluff the couscous and serve.

Recipe can easily be doubled (use a 9x13 baking dish). A whole filet of salmon can also be used. Fish is done when it is opaque throughout and flakes.

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