A Scrumptious Summer Supper

I wanted to share with you the lovely summer meal that Luke and I had Wednesday night. We grilled up Salmon Kabobs and made an amazing Lemon Asparagus Couscous Salad with Tomatoes. It was delicious, filling, and super healthy! I hope you will enjoy it as much as we did.

Ingredients

• 2 Tbs. – Fresh Oregano, chopped
• 2 Tbs. – Sesame Seeds
• 1 tsp. – Cumin, ground
• 1/4 tsp. – Red Pepper Flakes, crushed
• 1-1/2 Lbs. – Wild Salmon Fillet, skinned and cut into 1-inch cubes
• 2 – Lemons, very thinly sliced into rounds
• Olive Oil cooking spray
• Coarse Sea Salt, to taste
• 16 – Bamboo Skewers, soaked in water for 1 hour.

• Heat the Grill on Medium Heat, and rub Oil on the grates. Combine Oregano, Sesame Seeds, Cumin, and Red Pepper Flakes in a small bowl, mix well, and set aside.
• Use 2 parallel skewers and thread Salmon and folded Lemon Slices beginning and ending with salmon. You should yield 7 or 8 completed skewers.
• Lightly coat the salmon with the Olive Oil Spray, then season with Salt and the reserved spice mixture.
• Grill the Salmon Kabobs, turning occasionally, until fish is opaque throughout, about 8-10 minutes.

Lemon Asparagus Couscous Salad with Tomatoes Printable Recipe

Ingredients

• 1-Box – Israeli Couscous (whole wheat pearl couscous)
• 1-Bundle – Thin Asparagus Spears (reserve water from boiling)
• 1-1/2  Cups – Tomatoes, chopped
• 1/4 Cup – Red Onion, finely chopped
• 1-1/2 – Lemons, juiced
• 1 Tbs. – Extra Virgin Olive Oil
• 2 Tbs. – Fresh Italian Parsley, chopped
• Coarse Sea Salt, to taste
• Fresh Cracked Pepper, to taste
• Slivered Almonds, optional

Directions

• Bring a large pot of water to a boil.
• Rinse Asparagus. Snap bottoms off to remove tough ends (If you bend the asparagus they will snap in the appropriate place).
• Place asparagus into the boiling water and cook for 3 minutes. Remove with a large slotted spoon and rinse in a colander with cold water to stop cooking.
• Turn off burner and replace lid to the asparagus water. Reserve for later.
• Cut asparagus into 1/2 inch pieces.
• Chop Tomatoes (I used our homegrown regular sized tomatoes, but you could use grape or pearl tomatoes), Red Onion, and Italian Parsley.
• Place all chopped vegetables and herbs into a large bowl.

Directions

• Bring Asparagus Water back to a boil.
• In a skillet, add the Olive Oil and the Couscous (my box had about 1-1/2 Cups of couscous). Toast the couscous until lightly golden.
• Follow the directions on your couscous box for how much Boiling Water to use. the asparagus water will add extra flavor.
• Bring couscous to a boil.
• Reduce heat to a simmer, and cover couscous.
• Simmer for about 10-12 minutes or until couscous has soaked up all of the water. If it sticks to the pan a little, you can add a tiny bit more of the asparagus water to loosen the couscous from the pan.
• Add the couscous to the other salad ingredients in the bowl, Salt and Pepper to taste.

Serving Suggestions

• Serve the Salmon Kabobs hot off the grill.
• The Lemon Asparagus Couscous Salad with Tomatoes can be served directly after making, at room temperature, or chilled.
• We rounded out the meal with fresh sliced Avocado.
• Leftover salmon can be added to the couscous salad for a delicious lunch the next day. Warm the salmon or use it cold.

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~Lorelai