For this lovely cous cous dish I tossed together some sliced cucumbers from the garden, fresh dill and chopped scallions right into the fluffy cous cous. And for the protein, I baked some salmon that I flavored with the anise-flavor of fennel pollen. Serving the salmon mixed into the cous cous dish makes this a delightful dish for either a summertime lunch or light summer dinner.
(To view this recipe, click on the blue title of the blog post above*)
Fennel-Dusted Salmon with Cucumber-Dill Cous Cous
Ingredients:
- 1 lb. salmon filet
- salt and pepper
- 1 teaspoon fennel pollen
- 1 box cous cous, cooked according to package directions
- 1 cucumber, cut into rounds then halved
- 3 Tablespoons fresh dill, chopped
- 4 scallions, chopped
- olive oil
Directions:
- Preheat the oven to 375 degrees. Place the salmon filet on a foil-lined baking sheet. Season with 1/2 teaspoon of salt and a big grinding of black pepper. Also, sprinkle with the fennel pollen. Roast for 20-25 minutes or until flaky.
- Toss the cucumbers, dill and scallions into the cooked cous cous. Drizzle with 1 Tablespoon of olive oil. Taste and adjust seasonings if necessary. Flaky the salmon into the cous cous salad, serve warm or at room temperature.
Tagged: baked salmon, cous cous, cucumbers, fennel pollen, fennel-dusted salmon, fresh cucumbers, fresh dill, roasted salmon, salmon, salmon cous cous, salmon salad, scallions, seafood
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