Citrus Marinated Salmon with Couscous and Sauteed Haricot Verts

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March is National Nutrition Month.  Jamaica Hospital Medical Center’s Department of Nutrition is marking the occasion with a healthy and tasty receipe for Citrus Marinated Salmon with Couscous and Sauteed Haricot Verts.

This receipe serves four (4)

We would like to thank our

INGREDIENTS:

Fish

Marinade:

3 Tablespoon Orange Juice

1 Tablespoon lemon juice

1.5 Tablespoon minced garlic

1 Teaspoon canola oil

Salt and pepper to taste

4- 4 oz Salmon filets

Haricot Verts- French Green beans

1 lb green beans, French, fresh

1 Tablespoon canola oil

3 cloves garlic, peeled, minced

Kosher salt to taste

Couscous:

Prepare according to package

PREPARATION:

To prepare fish:

  1. Combine marinade ingredients bowl, place salmon in marinade
  2. Heat canola oil in sautee pan over high heat
  3. Remove fish from marinade and discard excess marinade
  4. Place fish in hot pan, Flesh side down, cook for 4-5 minutes, flip fish to skin side, cover pan and cook 4 additional minutes or until cooked through and fish is flakey

To prepare green beans

If using fresh green beans – follow steps below. If using frozen – skip to step 5

  1. Trim ends of green beans
  2. Bring pot of water to boil, blanch green beans for 1-2 minutes in boiling water
  3. Shock green beans in ice bath
  4. Drain green beans
  5. Heat oil in sauté pan over medium high heat
  6. Add minced garlic, sauté 30 seconds until fragrant
  7. Add green beans and sauté for 1 minute or until evenly coated and heated through. (if using frozen green beans, will need more time to cook through)
  8. Season with kosher salt to taste

To prepare the couscous

  1. Cook couscous according to the package directions

 

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