Monday, March 7, 2011

Salmon & Couscous Skillet Supper (page 129)

This was ok, but I don’t think I will make it again. I used salmon steaks, omitted the lemon zest (which I’m glad that I did because it was already a little too citrusy<-- is that a word?!), & added a cup of frozen peas. I will say that step 4 (toasting the fish) is the most important & really adds a lot of flavor to the fish. And as a precautionary tip, on step 5 really be careful to stir the couscous frequently (I don’t think high heat is really needed, but if you do use high heat be sure to stir)

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