Monday: Salmon- Grapefruit Salad & Asparagus Couscous
I gotta get this crew on track and this is just the right dinner to do it. Lots of healthy, real food and so easy to prepare.
Serves: 4 Prep: 10 Cooking: 20
For the Salmon-Grapefruit Salad
1 grapefruit, segmented or you can just buy it already done but watch for added sugar
5 cups arugula, stems removed
1 ripe avocado, pitted and diced
2 tablespoons fresh lemon juice
2 tablespoons olive oil
½ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
4 (4-5 oz) wild salmon fillets (skin optional)
For the Couscous
1 cup couscous
Zest of 1 lemon
2 teaspoons vegetable oil
1 teaspoon coarse salt
8 ounces asparagus, sliced½ “ thick on
the bias (not straight across, but at a roughly 45º angle)
Peel and, with a sharp knife, segment the grapefruit(see blog for a how-to). Reserve any juice in a bowl.
Toss grapefruit segments and juices with arugula and avocado. Set aside.
Zest then juice the lemon.
In a salad bowl, whisk together lemon juice, oil, and 1/4 teaspoon each salt and pepper. Set aside.
Place couscous, lemon zest, and oil in a medium, heatproof bowl; toss to combine. Set aside.
Bring 2 cups water to a boil.
Add salt and asparagus; cook for 2 minutes.
Pour boiling water and asparagus over couscous and cover tightly with plastic wrap or a larger plate. Let stand for 5 minutes.
Sprinkle remaining salt and pepper over both sides of salmon.
Coat a large nonstick skillet with cooking spray; heat over medium-high heat.
Add fish (skin-side down) to skillet, and cook until skin is golden and fish releases easily from pan (about 4 minutes per side).
Uncover and fluff couscous with a fork.
Using a spatula, gently flip fish and cook about 3 minutes more.
Divide salad and couscous among 4 dinner plates.
Top with salmon and drizzle salads withany leftover juice or dressing.