Yields: 4 Servings
4 skinless salmon fillets
1/2 tsp Freund’s House Seasoning
1 frozen chopped dill cube
1/2 Tbs. thyme
1 Tbs. chives
4 Tbs. Margarine
2 Tbs. oil
6 Tbs. Freund’s Canyon Sauce
2 cups cooked couscous
1/3 Cup diced cucumbers
1/3 Cup cherry tomatoes, halved
1/3 Cup baby corn, sliced
2 Tbs. oil
2 Tbs. Lemon juice
Salt and pepper to taste
The process of pan frying the fish with an herbed spread, and then baking it with the savory canyon sauce gives the salmon a wonderful texture and succulent flavor. Serving it over this mouthwatering couscous salad creates a complete delicious meal.
Place the house seasoning, dill, thyme, chives and margarine in a small bowl and mash with a fork to combine.
Spread ¼ of the mixture on each fillet.
Heat a skillet with oil over a medium-high flame.
Place salmon into the pan herb side down and cook for 2-3 minutes.
Flip the salmon over, and cook the other side for an additional 2-3 minutes, or until the salmon is completely pink.
Transfer the salmon to a baking pan, and spoon 11/2 tablespoons of canyon sauce onto each fillet. Bake at 350° degrees (in a preheated oven) for 4 minutes.
To prepare the salad, combine couscous with the vegetables. In a separate bowl; mix the oil and lemon juice, and drizzle over salad. Season with salt and pepper according to taste.
Serve salmon on top of couscous salad.