- Preheat the oven 400F
- Cook the Cous Cous according to package instructions. Let the couscous sit for 5 minutes, and then fluff with a fork.
- Heat a pan on medium temperature, add to the pan the cut tomatoes, olives, shallots, garlic, red wine vinegar, and ½ teaspoon salt. Sauté until the tomatoes get soft and create a sauce.
- Add the cooked couscous, parsley, and basil to the tomatoes, stir to combine. Add more salt or pepper to taste.
- Combine the melted butter, the garlic, salt and pepper and the fresh lime, place the salmon plank on a pan sheet because will drop juices. Spread the marinate over the salmon.
- Place the cooked salmon on a plate and enjoy!
Dinner
Salmon on a Cedar Plank with Israeli Cous Cous
Ingredients
MOWI Portion on Cedar Plank 12oz BAP
- 3 tablespoons of melted butter
- 2 minced garlic cloves
- Lime zest
- Salt to taste
- Pepper to taste
- Parsley finely chopped
- Fresh lime juice
Cous Cous
- 1 ½cups water
- 1teaspoon kosher salt, divided
- 1cup Israeli couscous, pearl couscous
- 4cups cherry tomatoes, cut in half
- ½cup kalamata olives, pitted, sliced
- ½cup minced shallots
- 2teaspoons minced garlic
- 2tablespoons red wine vinegar
- ¼cup extra-virgin olive oil
- 1tablespoon minced parsley
- 1tablespoon sliced basil
- black pepper, as needed for seasoning
