Lemon Basil Salmon with Roasted Beet Couscous Salad

 

Lemon Basil Salmon with Roasted Beet Couscous Salad

Ingredients

Basil Oil

6 ounces extra virgin olive oil

10 fresh basil leaves

Couscous Salad

1 cup couscous, cooked and chilled

4 ounces red beets, roasted

small diced and chilled

4 ounces golden beets, roasted

small diced and chilled

¼ cup basil oil (recipe above(

1 teaspoon fresh squeezed lemon juice

1 teaspoon lemon zest

¼ teaspoon lemon pepper

Lemon Basil Salmon

4 6-ounce salmon filets

2 tablespoons basil oil (recipe above(

1 teaspoon lemon juice, freshly squeezed

2 tablespoons canola oil

Shaved Cucumbers

1 unpeeled cucumber, cut very thinly

one the bias or with a mandolin

2 tablespoons basil oil

 

Instructions

1.  To prepare basil oil, purée olive oil and basil in a blender. Reserve in a squeeze bottle.
2.  To prepare couscous salad, combine all ingredients. Cover . with plastic wrap and refrigerate.
3.  Prepare lemon basil salmon. Mix basil oil and lemon juice and rub on salmon filets to coat all sides evenly. Refrigerate and marinate salmon for at least an hour. Heat canola oil in a pan and sear salmon filets for 3–4 minutes on each side, depending on their thickness.
4.  Toss sliced cucumbers with basil oil.
5.  Serve salmon over couscous and cucumbers.This recipe was inspired by two “foodie” residents. Both residents have participated in gathering herbs from the community’s herb garden and enjoy cooking with them in their Gourmet Club meetings.
6.  Since one of their Your favorite herbs from their favorite (and most requested) ingredients is roasted beets, it seemed like a natural combination of flavors to pair with salmon and a couscous salad, especially as they all relate to achieving a heart-healthy dish. 

Nutrition Fact 

Beets contain powerful nutrient compounds in their pigments and plenty of antioxidants. As a result, beets can promote eye and overall nerve tissue health, and protect against heart disease and certain cancers,especially colon cancer.