As of 12:16 Eastern time it was officially Summer! With summer comes the dread of turning on your stove or oven. Well, lucky for me and you, I received Martha Stewart's Everyday Food in the mail while I was on vacation! Why is that lucky you ask? Well, in the little section where you can tear out the shopping list and use the items to make meals for yourself and your family all week was a "barely need the stove for this week's worth of dinners" menu! SCORE! Sometimes, when I don't feel like perusing my cookbooks and planning the menu for the week, I just tear out that little shopping list and hit the stores. It also allows me to cook outside the box. I often don't vary outside my comfort zone of foods that I know I like. I especially dislike preparing and cooking seafood in my house. It makes my house smell like Sponge Bob farted. Can I get a big EWWWW! I realize that for a "foodie" this is probably outside the norm. Don't get me wrong, I love seafood - when it's prepared by someone else in their house. Where am I going with this you ask? Well, tonight's recipe was Salmon with Tomatoes and Fennel. I'm happy to say, my house does not smell like Sponge Bob farted and it was deelicious!
Salmon with Tomatoes and Fennel
Keywords: entree side spring
Ingredients (4 servings)
- 1 cup couscous
- 1 Tbsp extra-virgin olive oil, plus more for drizzling
- 1 large fennel bulb, thinly sliced lengthwise, plus fronds (optional) for serving
- coarse salt and ground pepper
- 1 garlic clove, minced
- 4 large tomatoes, diced large
- 1 1/2 pounds salmon, skin removed, cut into 8 small fillets
Cook couscous according to package instructions
In a large skillet with a tight-fitting lid, heat oil over medium.
Add fennel and cook stirring frequently, until translucent, 4 minutes; season with salt and pepper.
Add garlic and cook until fragrant, 30 seconds.
Add tomatoes and cook, stirring frequently, until they begin to soften and release their juices, 3 to 4 minutes.
Nestle salmon in tomato mixture and season with salt and pepper.
Cover and cook until fillets are opaque throughout, 8 minutes.
Fluff couscous with a fork.
To serve, divide remaining couscous and salmon and tomato mixture among four shallow bowls and sprinkle with fennel fronds, if desired.Source: Everyday Food
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Total Fat: 13.7 g
Cholesterol: 90.2 mg.
Sodium: 234.7 mg.
Protein: 44.2 g.
If you are like me and you have never prepared fennel before, I found this video very helpful: