Name: Pan Roasted Salmon with Couscous and Chili Vinaigrette
Ingredients: 4 Salmon steaks - (1/2. thick 4 - 5 oz ea); skin on; Salt; to taste; Freshly ground black pepper; to taste; 2 tb Olive oil; 2 lg Shallots; peeled, chopped fine (about 1/4 cup); 3 tb Tiny nonpareil capers; coarsely chopped; 1/4 c Pitted; chopped Nicoise or Kalamata olives; Juice of 1 lime -; (abt 2 tbsps); 1/4 c Dry white wine; 1 Recipe Roasted Tomato Couscous; see * Note; 4 ts Chili Vinaigrette; see * Note

Jesus did not accept religious people. In fact, He kept His fiercest threats for them. You see, Jesus was not about sentimentality; He was about truth. Jesus is truth personified. He is the living manifestation of the holy law of God, and as such, He perfectly understood that religion, spiritual teaching, contrary to the truth comes from hell and sends people there. Anything but the truth is a damning deception that has the greatest power to destroy souls forever because it gives the illusion that all is well. In fact, I would go so far as to say that of all the evils in the world, of all the sins in the world, of all the iniquities in the world, our Lord knew that religion was the worst — false religion — and especially false Judaism and false Christianity. And that's why the severest eternal judgment will be rendered for the religious who perverted the Old Testament and the New Testament.

John MacArthur

CATEGORY	CUISINE	TAG	YIELD
Seafood		Fish (ocean, Main dish, Salmon	4	Servings

INGREDIENTS

4		Salmon steaks – (1/2. thick 4 – 5 oz ea); skin on
		Salt; to taste
		Freshly ground black pepper; to taste
2	tb	Olive oil
2	lg	Shallots; peeled, chopped fine (about 1/4 cup)
3	tb	Tiny nonpareil capers; coarsely chopped
1/4	c	Pitted; chopped Nicoise or Kalamata olives
		Juice of 1 lime -; (abt 2 tbsps)
1/4	c	Dry white wine
1		Recipe Roasted Tomato Couscous; see * Note
4	ts	Chili Vinaigrette; see * Note

INSTRUCTIONS

* Note: See the .Roasted Tomato Couscous. and .Chili Vinaigrette. recipes
which are included in this collection.
Season the salmon steaks with salt and pepper. Heat the olive oil in a
saute pan or skillet over medium heat for 1 minute. Add the salmon steaks,
and cook 3 to 4 minutes, until the flesh is nicely browned and crispy. Turn
the salmon steaks over, and cook another 3 to 4 minutes. Add the shallots
to the pan and cook together with the salmon for another minute. Add the
capers, olives, lime juice, and white wine. Cover the pan, lower the heat,
and cook for 3 minutes. Remove from the heat and serve immediately on a bed
of Couscous With Roasted Tomato. Drizzle 1 teaspoon of Chili Vinaigrette
over each salmon steak just before serving. This recipe yields 4 servings.
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco >From the TV FOOD
NETWORK - (Show # ML-1A04 broadcast 02-16-1997) Downloaded from their
Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
02-28-1997
Recipe by: Michael Lomonaco
Posted to MC-Recipe Digest by Nancy Berry <nlberry@prodigy.net> on Apr 30,
1998

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