Yield: 4 Servings
|-Diane English CRHN32B|
|2 pounds||Onions; about 4|
|¼ cup||Olive oil|
|¼ cup||Red wine vinegar|
|2 teaspoons||Grated lemon zest|
|1 tablespoon||Grated orange zest|
|Salt and pepper|
|4||Salmon fillets; 1 1/2 lbs|
|¼ cup||Toasted pine nuts|
|1 cup||Instant couscous|
|½ teaspoon||Cinnamon; optional|
|39 xes||*gm Protein|
|29 xes||*gm Fat|
|29 xes||*gm Carbo|
|94 xes||*gm Chol|
|634 xes||*mg Sodium|
NUTRITIONAL DATA PER SERVING
For Fish: (4 servings)
Pour ½ cup warm water over raisins and set aside to plump. Slice onions. In a large frying pan, heat oil over medium heat. Add onions and cook until tender, about 20 minutes. Drain raisins, and add to onions with vinegar and the grated zests. Cook 1 minute. Add 1 teaspoon salt and ½ teaspoon pepper. Heat oven to 375 degrees F.
Sprinkle fish with salt and pepper and spread onion mixture on top.
Bake until fish is cooked through, 7 to 10 minutes. Sprinkle with pine nuts just before serving. Work Time: 30 minutes Total Time: 40 minutes
For Couscous:* (4 servings) Put the couscous in a 9" square baking dish about 2" deep. In a saucepan, combine the butter, salt, cinnamon and 1½ cup water and bring to a boil over high heat. Pour over the couscous and stir once to combine. Cover with foil and let stand 10 minutes. Uncover and fluff the couscous with a fork before serving.
*You won't get the best results from following the instructions on the box. This is an even simpler method for making couscous with just a touch of cinnamon.
From the MM database files of Judi M. Phelps. jphelps@... or jphelps@...
From: Jphelps@... (Judi Mae Phelpsdate: 14 Oct 1996 15:50:10 Gmt