"Looking to add more flavor and keep salmon fillets moist, I sautéed them on a bed of creamy spinach and seasoned them with garlic and dill. The result was tender, flavorful salmon with a touch of freshness from the herbs. For a colorful and easy side, I mixed quick-cooking couscous with roasted red peppers. The couscous takes just five minutes in the microwave-no pot to wash and dinner's ready in a flash. It's a quick, vibrant meal that's as delicious as it is simple."
"Mix sour cream, salt, pepper and nutmeg together in a small bowl. In another small bowl combine garlic, olive oil and dill. Add spinach to a large skillet and sauté 2 minutes or until spinach starts to wilt. Spoon out any liquid. Pour the sour cream mixture over the spinach and mix it in to the spinach. Spread the spinach mixture over the skillet. Arrange the salmon on top of the spinach. Spread the garlic mixture on top of each filet."
Salmon fillets are sautéed on a bed of creamy spinach seasoned with sour cream, nutmeg, garlic, dill and lemon. Spinach is wilted briefly, excess liquid is removed, and the sour cream mixture is mixed into the spinach before arranging the salmon on top. A garlic, olive oil and dill mixture is spread over each filet and the skillet is covered to finish cooking. Quick-cooking pearl couscous is combined with roasted red peppers and microwaved in five minutes for a no-pot side. Helpful hints note minced garlic availability, pearl couscous aliases, and a quick way to chop dill.
Read at Boston Herald
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