- Last Updated on Monday, 26 March 2012 18:57
- Written by The Times Weekly
- Category: Recipes
Makes: 4 SERVINGS
1 pound salmon fillets, about 3/4 inch thick
1 package (5.6 ounces) toasted pine nut couscous mix
1 ½ cups hot water
1 tablespoon olive or vegetable oil
1 tablespoon lemon juice
½ teaspoon dried dill weed
1 small zucchini, coarsely chopped
1 small yellow summer squash, coarsely chopped
¼ teaspoon dried dill weed
Toasted pine nuts, if desired
Heat oven to 350º. Spray square baking dish, 8x8x2 inches, with cooking spray. Cut fish into 4 serving pieces.
Stir couscous, seasoning packet from couscous mix, water, oil, lemon juice, 1/2 teaspoon dill weed, the zucchini and summer squash in baking dish. Place fish on couscous mixture. Sprinkle fish with 1/4 teaspoon dill weed.
Cover and bake 20 to 25 minutes or until liquid is absorbed and fish flakes easily with fork. Sprinkle with pine nuts.