I am definitely on a fish kick lately. Healthy, lean protein that takes just about any spice and cooks in a flash. Plus, I need all the healthy stuff I can get during this busy semester. I am teaching vocal ped, taking doctoral courses own in Boston, and prepping for two roles this spring and summer.
10 ounces salmon fillets
1 tablespoon harissa spice blend
3 ounces couscous
3 ounces baby spinach
1/3 cup salted almonds
4 ounce container of tzatziki
salt, pepper, oil, vinegar
Pat fish dry; season all over with salt, pepper, and all of the harissa spice .
Heat 2 tablespoons oil in a medium nonstick skillet over medium-high heat. Add fish, skin-side down. Firmly press for 10 seconds with a spatula. Cook, gently pressing, until skin is crisp and fish is nearly cooked. Flip and cook until just done, 1 minute. Reserve oil in skillet.
Meanwhile, in a microwave-safe medium bowl, combine couscous and 2⁄3 cup water; cover and microwave until water is absorbed and couscous is tender, about 2 minutes. Stir in spinach and 2 teaspoons vinegar. Season to taste with salt and pepper.
Using a rolling pin or heavy skillet, crush almonds in bag.
Serve salmon over couscous salad with tzatziki, almonds, and reserved harissa oil over top. Enjoy!