• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Pan Roasted Salmon with Couscous and Chili Vinaigrette

  • Recipe Submitted by on

Category: Main Dish

 Ingredients List

  • 4 Salmon steaks - (1/2” thick
  • -4 - 5 oz ea); skin on
  • Salt; to taste
  • Freshly ground black pepper;
  • -to taste
  • 2 tb Olive oil
  • 2 lg Shallots; peeled, chopped
  • -fine (about 1/4 cup)
  • 3 tb Tiny nonpareil capers;
  • -coarsely chopped
  • 1/4 c Pitted; chopped Nicoise or
  • -Kalamata olives
  • Juice of 1 lime -; (abt 2
  • -tbsps)
  • 1/4 c Dry white wine
  • 1 Recipe Roasted Tomato
  • -Couscous; see * Note
  • 4 ts 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.

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