1 cup water

1 ¼ cups chicken stock

Always check your package directions for the proper liquid amounts.

½ teaspoon prepared garlic

¼ teaspoon curry powder

1 teaspoon parsley

1 ½ cups couscous

1 teaspoon olive oil

4 boneless, skinless salmon filets (approx 6 oz. / 170 g each)

2 tablespoons soy sauce

2 tablespoons maple syrup

1 teaspoon Mrs. Dash Garlic and Herb seasoning

20-24 asparagus spears (approx 1 lb / 450 g)

Butter (optional)

1 tablespoon salsa

2 tablespoons fresh cilantro (optional)


1. Bring water, chicken stock, garlic, curry and parsley to a boil in a stove-top pot.

2. Add couscous to pot, stir until well combined, cover tightly and remove from heat.

3. Heat oil in a large stove top fry pan at med-high heat.

4. Place salmon in pan.

5. Drizzle with soy sauce and maple syrup.

6. Sprinkle with spice.

7. Cover and cook for 2-3 minutes.

8. Rinse asparagus under cold water in a colander. Break off woody end nodes and discard.

9. Place in a microwave-safe pot or casserole with lid.

10. Microwave at high 4 minutes.

11. Add butter if you must.

12. Toss then let stand.

13. Turn salmon filets, cover, and cook for 2-3 additional minutes.

14. Add salsa and cilantro into couscous and stir.

See more: Canada Day, Dinner, Fish, Fry, Main

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