Moist, succulent salmon is placed atop a bed of light, flavorful couscous, and then crowned with a dollop of sour cream-dill dressing. If you prefer a creamy honey-mustard dressing, simply mix 2 Tbsp of Dijon-style mustard and 1 tsp of honey with the sour cream.
1/2 cup finely diced red bell pepper
4 salmon fillets (about 6 ounces each)
1/2 cup frozen peas, thawed
1 cup couscous
1/2 cup nonfat sour cream
2 cups reduced-sodium, fat-free vegetable broth
1/2 cup finely diced onion
1/2 tsp dried parsley
1/2 tsp dried dill
Place the broth, onion, bell pepper, and parsley in a 4-quart pot, and bring to a boil over high heat. Add the salmon fillets, cover, and reduce the heat to low. Simmer for 5 to 8 minutes, or until the fish can be easily flaked with a fork.
Transfer the fish to a plate, and cover to keep warm.
Bring the poaching liquid to a second boil over high heat, and stir in the peas and couscous. Cover and remove from the heat. Let sit for 5 minutes.
Place the sour cream and dill in a small bowl, and stir to mix well. Set aside.
Divide the cooked couscous among individual plates. Top each portion with a salmon fillet and a dollop of dill dressing, and serve immediately.
Yield: 4 servings
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