Recipe - Pan Roasted Salmon With Couscous And Chili Vinaigrette

4 Salmon steaks (1/2” thick
4 5 ounce ea); skin on
Salt; to taste
Freshly ground black pepper;
to taste
2 tablespoon Olive oil
2 lg Shallots; peeled, chopped
fine (about One fourth cup)
3 tablespoon Tiny nonpareil capers;
coarsely chopped
One fourth cup Pitted; chopped Nicoise or
Kalamata olives
Juice of 1 lime ; (abt 2
tbsps)
One fourth cup Dry white wine
1 Recipe Roasted Tomato
Couscous; see * Note
4 teaspoon Chili Vinaigrette; see *
Note

* Note: See the “Roasted Tomato Couscous” and “Chili Vinaigrette” recipes
which are included in this collection.

Season the salmon steaks with salt and pepper. Heat the olive oil in a
saute pan or skillet over medium heat for 1 minute. Add the salmon steaks,
and cook 3 to 4 minutes, until the flesh is nicely browned and crispy. Turn
the salmon steaks over, and cook another 3 to 4 minutes. Add the shallots
to the pan and cook together with the salmon for another minute. Add the
capers, olives, lime juice, and white wine. Cover the pan, lower the heat,
and cook for 3 minutes. Remove from the heat and serve immediately on a bed
of Couscous With Roasted Tomato. Drizzle 1 teaspoon of Chili Vinaigrette
over each salmon steak just before serving. This recipe yields 4 servings.

Recipe Source: MICHAEL’S PLACE with Michael Lomonaco From the TV FOOD
NETWORK (Show # ML1A04 broadcast 02161997) Downloaded from their
WebSite http://www.foodtv.com

Formatted for MasterCook by MR MAD, aka Joe Comiskey jpmd44a@prodigy.com

02281997

Recipe by: Michael Lomonaco

Posted to MCRecipe Digest by Nancy Berry nlberry@prodigy.net on Apr 30,
1998