Salmon With Lemon-Cilantro Viniagrette

Ah that's better. This picture looks much more appetizing than the pictures I've been taking of food lately. Geez, a cooking slump and a picture slump. Let's hope that's over! I saw this salmon recipe in Real Simple this month and, based on the name, it sounded great. And the picture looked great. So, I made my list for the week to include this recipe and went to the store. When I got home and actually read the recipe, it didn't sound quite as good. So, I changed it up quite a bit. Even with the changes this meal was pretty lackluster, but the salmon was great. I think the couscous just needed a little something extra.

I really love salmon cooked on a cedar plank on the grill (probably more than any other way I have had it), but we have had to take a break from that because we used to have it all the time. After taking a hiatus from the cedar plank, I'm happy to report that it has made it's return.



Salmon With Lemon-Cilantro Vinaigrette
adapted from Real Simple

1 cedar plank
1 lb. piece of salmon fillet
extra virgin olive oil
zest of one lemon
1 garlic clove, pressed
1 c. whole wheat couscous, cooked according to the box
2 T lemon juice
3 T extra virgin olive oil
1/2 c. cilantro
4 green onions, thinly sliced

Soak the cedar plank for at least 30 minutes before cooking with it on the grill. Once soaked, place the salmon fillet on the plank and season. Brush the salmon with olive oil. Then top with garlic, lemon zest, sea salt and freshly ground pepper. Put the cedar plank on the grill and cook for about 20 minutes, or until the internal temperature of the fish reaches 150°.

While the fish cooks, make the couscous according to the directions on the box.

While the couscous is cooking, make the lemon-cilantro vinaigrette. In a bowl, mix together the cilantro, green onions, olive oil and lemon juice. Season to taste with salt and pepper. Once the couscous is finished cooking mix in the vinaigrette. I served the salmon over the couscous with steamed broccoli on the side.

Bon Appetit!
Jen