Salmon Filets over Couscous
By Paula DeenJUMP TO RECIPE
- 4 (4 oz) salmon fillets
- Paula Deen's House Seasoning
- 2 1/4 cups or water chicken stock
- 1/2 teaspoon salt
- 2 teaspoons plus more for salmin butter
- 10 oz couscous
- 1 cup diced tomatoes
- 1 cup crumbled feta cheese
- 1/2 cup green onions
Preheat the oven to 350 °F.
Add a drizzle of olive oil to glass pan and place the salmon. Squeeze the juice of 1 lime over the top of the salmon and sprinkle with the House Seasoning. Top with pads of butter. Wrap in the foil and bake for 25 to 30 minutes. Serve on a bed of couscous.
Combine water or chicken stock, salt and butter in a saucepan, over medium heat and bring to a boil. Stir in couscous. Add diced tomatoes, crumbled feta, and green onions. Remove from heat, cover and let stand for 5 minutes.
Uncover, fluff with a fork, and serve hot or cold.