For couples with no cooking experience and for
those who enjoy cooking - find out how much fun it is
to create a meal together.
following recipe was contributed by Charles Ramseyer,
Executive Chef, Ray's
4 - 6 ounce each Coho salmon fillets, skin on
Olive oil for basting
20-year old balsamic vinegar
(Yield: 4 cups)
1-1/2 cups uncooked couscous
1-1/2 cups cold water
2/3 cup curly parsley leaves, packed and roughly chopped
1 cup diced sweet onion
1-1/2 cups roma tomatoes, seeded and cut into
2 tablespoons fresh lemon juice
1/2 cup olive oil
1/2 teaspoons curry powder
2 teaspoons kosher salt
1/4 teaspoon white pepper
1/4 cup chopped fresh mint
In a medium bowl, combine couscous and water.
Cover and refrigerate for 20 minutes or until all the
water has been absorbed.
Prepare barbecue, use mesquite or charcoal coals,
and start fire.
Chop 2/3 cup parsley and 1/4 cup fresh mint,
dice 1 cup sweet onions, seed and cut 1-1/2 roma tomatoes.
Prepare dressing from lemon juice, olive oil,
salt, pepper and fresh mint.
Fluff couscous with a fork. Add the parsley,
onion, tomato, and dressing.
Baste flesh side of fillets with olive oil and
place flesh side on grill.
When marked, turn fish 90Â° to achieve "criss-cross " look.
Baste skin side with olive oil and turn over.
Cook the fillet just until the translucency is leaving
the center of the thickest part of the fillet.
Total grilling time approximately 10 minutes, depending
on thickness of fish.
Place scoops of tabbouleh couscous in the middle of
4 serving plates.
Top couscous with salmon fillets.
Drizzle 20-year old balsamic vinegar around the edges.
You might pair this dish with a glass of light Alsatian
Riesling, Chardonnay, Zinfandel or a Merlot.
Cooking for Couples