Grilled Salmon with Vegetables Couscous and Artichoke Vinaigrette
By The Athlete's Palate Cook Book
Makes 4 servings
Vinaigrette:
6 Baby artichokes, cooked, or substitute with artichokes jarred in olive oil
1/4 Cup white wine vinegar
1 Shallot, sliced
1 tsp Dijon mustard
3/4 Cup extra virgin olive oil
1 tsp Chopped fresh tarragon
Place the artichokes, vinegar, shallot, mustard, olive oil, and tarragon in a blender and blend until emulsified. Warn over a low flame in a pot.
Couscous:
1/2 Medium tomato, diced
1/4 Cup chopped and cooked fresh asparagus
1/4 Cup fresh peas, blanched
1/2 Cup cooked couscous
2 Tsp extra virgin olive oil
2 Tsp fresh lemon juice
2 Tsp sliced basil
2 Tsp diced fresh chives
Toss the tomato, asparagus, peas, green beans, couscous, oil, lemon juice, basil, and chives well. Set aside.
Fish:
4 Salmon fillet, skin removed
Season the salmon with salt and pepper and sear on a grill pan for 2 minutes on each side, or until the fish opaque.
Divide the couscous mixture among 4 plates and drizzle with the warm vinaigrette (about 2 tablespoons per fillet. You will have leftover vinaigrette).
