Lazy Salmon Supper

This one is adapted from a recipe in the February 2011 issue of Every Day with Rachael Ray magazine. It's so good that I've already made it twice! As usual, Rach (Do you think she'll mind if I call her that?) allowed for ginormous portion sizes. Most of making it WW friendly was simply reducing the portion sizes a bit. And reducing the olive oil and butter.

Lazy Salmon Supper

Serves 4

10 PointsPlus per serving

1 cup chicken stock
4 scallions, chopped
2 cloves garlic, finely chopped
1/2 Tablespoon butter
1 cup couscous
Salt and Pepper
1 Tablespoon dried dill
juice of 1 lemon
2 teaspoons olive oil
4 (4oz.) salmon fillets
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 cup plain lowfat yogurt

In a medium saucepan, bring the chicken stock, scallions, garlic and butter to a boil. Stir in the couscous and season with salt and pepper, the dill and lemon juice. Turn off the heat, cover the pan and let sit for 5 minutes. Then fluff with fork.

Meanwhile, heat the olive oil in a non stick skillet over medium-high heat. Season the salmon with the cumin, coriander, salt and pepper. Add to the skillet and cook about 2 minutes on each side for medium rare (for fish that is cooked through, add a minute to each side).

Serve the fish with the couscous alongside and a dollop (2 Tablespoons) of yogurt on top.
I served this meal with some steamed green beans.

What we thought~
I am CRAZY about this recipe. It cooks so fast! Dinner, a fantastic dinner, in about 15 minutes. YES! And it tastes soooo good! Light and fresh. So good!
Roger and Kenzie both love it too. 
Emily isn't digging the fish thing. She liked the couscous and the green beans. She ate the fish. But doesn't love it.
Jaxon likes the fish. "Red fish is my favorite". :)