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Adrienne Quinn's Spice Roasted Salmon
​w/Couscous Vegetable Salad

Ingredients:
  • 1 lb Scottish Organic Salmon
  • 2 Tbsp NHHS Isle of Shoals Spice Blend
  • 6 Tbsp MOV Tuscan Herb Olive Oil
  • 8 Tbsp  MOV Sicilian Lemon White Balsamic
  • 2 cups Israeli CousCous
  • 3-4 Shallots, chopped
  • 3-4 Garlic cloves, chopped
  • 1/3 cup chopped red pepper
  • 1/2 cup Kalamata olives, pitted & chopped
  • 2 Tbsp Capers
  • 2 Tbsp plus 2 tsp chopped Lemon Thyme
  • Handful of baby spinach leaves, sliced
  • 2 tsp Dijon mustard
  • Kosher salt and fresh ground pepper to taste
​Directions: 
Preheat oven to 400 degrees F
Spray non-stick cooking sheet with oil
Pat salmon dry and rub all over with Isle of Shoals spice blend
Roast salmon 10-15 minutes until tender and flaky, let cool
Cook CousCous as directed, transfer to a bowl to cool
Saute 1/3 cup shallots, 1/3 cup red pepper and the garlic in 2 Tbsp Tuscan olive oil until tender
Add chopped Kalamata olives, capers, 2 Tbsp lemon thyme, sliced spinach and mix well
Add all vegetables to the CoosCoos and cool
Make the vinaigrette by mixing 1 shallot, 2tsp lemon thyme, 1/2 tsp Kosher coarse salt and 1/2 tsp fresh ground black pepper into 8 Tbsp of the Sicilian Lemon vinegar. Add 4 Tbsp of the Tuscan olive oil slowly, whisking constantly
Add at least 1/3 cup of the vinaigrette to the CousCous, add more to taste if necessary
Top the CousCous with the salmon and serve!
​Can be served warm or room temperature. You can also substitute cod, haddock or shrimp for salmon.
Enjoy!!!
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