Pan Roasted Salmon with Couscous and Chili Vinaigrette
| Yield: | 4 Servings |
| Categories: | Fish, Main Dishes, Salmon |
| 4 | Salmon steaks - (1/2? thick 4 - 5 oz ea); skin on | |
| Salt; to taste | ||
| Freshly ground black pepper; to taste | ||
| 2 | tb | Olive oil |
| 2 | lg | Shallots; peeled, chopped fine (about 1/4 cup) |
| 3 | tb | Tiny nonpareil capers; coarsely chopped |
| 1/4 | c | Pitted; chopped Nicoise or Kalamata olives |
| Juice of 1 lime -; (abt 2 tbsps) | ||
| 1/4 | c | Dry white wine |
| 1 | Recipe Roasted Tomato Couscous; see * Note | |
| 4 | ts | Chili Vinaigrette; see * Note |
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