For the fish . . .
1. Preheat your oven to 375 degrees F;
2. Season the Salmon with Freund’s House Seasoning – use approximately ½ Tablespoon for every 6 Salmon Cubes;
3. Put the Salmon Cubes into a bowl and add the Turkish Salad – a single 8 ounce container is enough for about 7 cubes;
4. Take the casserole dish and grease the inside well with Freund’s (parve) Garlic Butter;
5. Pour the Salmon-Turkish Salad mixture into the greased casserole, making sure it’s even (the Salmon should be just about covered with the Turkish Salad once inside the casserole dish);
6. Place the casserole, uncovered, inside the preheated oven and bake for approximately 25-30 minutes – the casserole should be bubbly around the edge and the top of the Salmon should be just slightly brown.
For the Couscous . . .
1. Prepare the Couscous according to package directions; however, use Freund’s House Seasoning instead of salt and use Freund’s (parve) Garlic Butter instead of regular butter or oil – you’ll find the flavor to be much better;
2. To serve – place a portion of the Salmon in the middle of the plate and then encircle it with some of the Couscous. Next, sprinkle a little fresh chopped or even dried parsley over the plate. There you have it!
Chef Says: “This is a very simple, easy and straightforward meal to prepare. But it has a lot of flavor and is warming to the soul and body as the weather starts to cool for the season. For a Kefta twist to this dish, crack some eggs and place on top of the casserole about 10 minutes before taking it out of the oven – but don’t scramble the eggs, leave them whole. And when you serve the meal, just make sure that each person’s portion has an egg! Also: I love our Moroccan Spicy Carrot Salad and think it makes a great second side dish to this meal. If you decide to add this, then let it come to room temperature and add it to the plate by placing it around the Couscous to make 2 different colored rings around the Salmon.”