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Steamed Salmon with Couscous, Quick Lemony Tomato Sauce and Steamed Vegetable Medley Recipe

Steamed Salmon with Couscous, Quick Lemony Tomato Sauce and Steamed Vegetable Medley Recipe

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Steamed Salmon with Couscous, Quick Lemony Tomato Sauce and Steamed Vegetable Medley

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Ingredients

Count

Nutrition

460

Calories

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Ingredients:

Serving

1 (10-oz) box couscous , original plain flavor
1 1/2 cups water
1/2 cup plus 2 tbsp extra-virgin olive oil
1 1/2 tsp salt
3/4 tsp ground black pepper
1 1/2 cups brussels sprouts
1 1/2 cups cauliflower florets
1 1/2 cups peeled and diced carrots
1 lb cherub tomatoes, halved
4 (6-oz) skin-on salmon fillets
1 tbsp essence , recipe follows
2 garlic cloves thinly sliced
2 tsp lemon juice
1/2 tsp lemon zest
2 tsp marjoram leaves
2 1/2 tbsp paprika
2 tbsp salt
2 tbsp garlic powder
1 tbsp black pepper
1 tbsp onion powder
1 tbsp cayenne pepper
1 tbsp dried oregano
1 tbsp dried thyme
recipe from new new orleans cooking , by emeril lagasse and jessie tirsch
published by william morrow, 1993.

Directions:

Preheat the oven to the broil setting.
Prepare the steamer by filling the base with water according to manufacturer's directions.
Combine the couscous, 11/2 cups water, 2 tablespoons of the olive oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper to taste in the plastic cooking insert and place in one of the steamer baskets. Combine the Brussels sprouts, cauliflower and carrots into the other basket. Set the cooking plate on top of the baskets. Season the salmon with 1/2 teaspoon of the salt, 1/4 teaspoon pepper, and the Essence. Place the salmon on the cooking plate and place the steamer top on. Set the timer for 12 minutes. Cook the salmon and couscous, undisturbed, until the timer goes off.
While the salmon and couscous are cooking, make the tomato sauce. In an oven-proof, baking dish, place the tomatoes, garlic cloves, lemon juice, lemon zest, marjoram, 1/2 teaspoon salt and 1/4 teaspoon ground black pepper and toss well to blend. Place the pan under the broiler and cook until wilted and the tomatoes are caramelized, about 10 to 12 minutes. Remove from the oven and serve while hot.
When the timer goes off, the salmon should be just cooked through, moist and tender. Remove the salmon from the steamer. Remove the vegetables from the steamer and season lightly with salt and pepper. Allow the couscous to remain in the steamer until the steamer goes off, about 4 minutes longer. Remove the couscous and fluff with a fork. Serve the salmon fillets over the warm couscous, with the tomato sauce spooned over the top of the salmon and the vegetables on the side.
Combine all ingredients thoroughly.
Yield: 2/3 cup

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	459.83 Kcal (1925 kJ)
Calories from fat	286.63 Kcal
		% Daily Value*
Total Fat	31.85g	49%
Cholesterol	23.53mg	8%
Sodium	4539.14mg	189%
Potassium	762.57mg	16%
Total Carbs	34.01g	11%
Sugars	10.43g	42%
Dietary Fiber	10.94g	44%
Protein	14.15g	28%
Vitamin C	70.4mg	117%
Vitamin A	1.4mg	46%
Iron	4.5mg	25%
Calcium	150.4mg	15%

Amount Per 100 g
Calories	108.44 Kcal (454 kJ)
Calories from fat	67.6 Kcal
		% Daily Value*
Total Fat	7.51g	49%
Cholesterol	5.55mg	8%
Sodium	1070.47mg	189%
Potassium	179.84mg	16%
Total Carbs	8.02g	11%
Sugars	2.46g	42%
Dietary Fiber	2.58g	44%
Protein	3.34g	28%
Vitamin C	16.6mg	117%
Vitamin A	0.3mg	46%
Iron	1.1mg	25%
Calcium	35.5mg	15%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.