Pan Roasted Salmon With Couscous And Chili Vinaigrette

Volitional restraint and abstinence are only effective against sin when the soul embraces a pleasure superior to the one denied. There is little sanctifying value in depriving our souls of fleshly entertainment if steps are not taken to feast on all that God is for us in Jesus. Suppressed desire will always resurface, desperate for satisfaction. Finding fullness of joy and everlasting pleasure in God’s presence alone will serve to woo our wayward hearts from the power of the world, the flesh, and the Devil. Therefore, falling in love with the Son of God is the key to holiness.

Sam Storms

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	T	Olive oil
2		Shallots, peeled chopped
		fine about 1/4 cup
3	T	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	t	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: MICHAELS 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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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 234 Calories From Fat: 75 Total Fat: 8.5g Cholesterol: 0mg Sodium: 169.5mg Potassium: 89.5mg Carbohydrates: 31.4g Fiber: 1.9g Sugar: <1g Protein: 5g