This recipe is the result of a mostly lazy attempt on my part to incorporate more fish into my diet. Something about putting together a seafood dinner during the week has always seemed like major work to me. That is, until I tried this dish. A handful of ingredients and a trip to the seafood counter and you're set. The resulting meal is simple, but somehow, also sophisticated. This recipe also belongs to our Six Ingredients (and Salt) series — recipes like this quick soup that call for no more than six ingredients. We do allow for cupboard staples — specifically salt and pepper, and olive oil. But other than that you won't have to have any more than six ingredients on hand to make these recipes.
My favorite detail is seasoning the salmon with sumac. If you've never used sumac before, it has a lemony flavor ideal for fish. If you can't locate it, try paprika instead.
Sautéed Salmon with Cilantro Vinaigrette over Couscous Serves 2 1 10-ounce box plain couscous (1 1/2 cups) 1 10-ounce salmon fillet, skin removed and cut in 2 pieces 1/2 teaspoon sumac Salt and pepper 3 tablespoons olive oil 1/4 cup cilantro, chopped 2 scallions, thinly sliced 2 tablespoons lemon juice Cook couscous according to package directions. Season salmon with sumac, salt, and pepper. Heat 1 tablespoon oil in a nonstick pan over medium high heat. Add salmon and cook 3 to 4 minutes on each side. Combine cilantro, scallions, lemon juice, and remaining 2 tablespoons olive oil. Season with salt and pepper to taste. Serve salmon over couscous, drizzled with vinaigrette.Related: What Is the Best Way To: Cook Salmon Filets? (Images: Stephanie Barlow)