Salmon and Bell Pepper Couscous with a Bernaise Sauce.

Well, Salmon was on sale at the market so I picked up a couple of portions. The cous cows was quick and easy, plus I was having a strange craving for it. The salmon is extremely simple.

Sear your salt and peppered Salmon for 3-5 minutes over medium high heat, not super hot. Once you place it in the pan, don’t touch it. Don’t! Once you see a little crust on the edges, it’s time to flip it over. Once you do, I place it in my oven for about 5 minutes at 275-300 (preheated).

While that is in the over, you can cook the couscous in less than 6 minutes. I had a red and yellow pepper laying around. I cut up a few strips into really small dice (brunoise). Take 1/2 a shallot and do the same. Take 1/2 cup of broth or water and tsp of butter and bring to a boil. Add shallot and peppers, then stir in 1/4 cup of couscous. Stir, then place a lid on it and take it off the heat. Don’t open the cover for at least 5-7 minutes.

Don’t forget about your salmon. remove from oven and let it rest. After the resting period is up for the couscous, open lid and fluff with a fork. Plate your couscous and place your salmon on top!