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Recipe: Grilled Salmon with Couscous in Foil Packets

Recipe: Grilled Salmon with Couscous in Foil Packets

Ingredients

2 cups cooked pearl couscous
1 lb boneless salmon filets (skin on or removed)
olive oil
2 Roma tomatoes, sliced
1 large zucchini, sliced
1 yellow summer squash. sliced
1 red onion, sliced
¾ cup sun-dried tomatoes in oil, drained and sliced
¾ cup sliced Kalamata olives
2 lemons, sliced
2 garlic cloves, minced
freshly ground pepper
Kosher salt
4 fl oz vegetable broth
½ cup chopped Italian parsley

Directions

Prepare couscous to package directions. Pre heat the grill to medium high (400-450 degrees.) If cooking over an open flame, place a grill grate over the fire.

Place a large piece of tin foil on a work surface. Drizzle some olive oil on the bottom.
For each salmon slice, layer on the following (remember to divide all ingredients into four portions): 1/2 cup cooked couscous, one slice salmon, yellow summer squash, zucchini, tomato, onion, sun-dried tomatoes, olives, lemon slices, garlic, sprinkle with salt and pepper & parsley. Drizzle some broth and a little more oil over the top. Fold the foil edges over the salmon making a packet. Leave a little room in the packet for air to circulate.

Place the wrapped salmon over the grill or open flame and cook for 10 to 12 minutes. Cooking time depends on the thickness of the salmon and your desired level of doneness. You can test salmon while it’s cooking by opening up the foil, but be careful of the steam! Using a sharp knife peek into the thickest part of the baked salmon. It’s almost done when it’s beginning to flake, but still has a little translucency in the middle. Once your salmon flakes easily with a fork, it’s done. If you like it a bit more on the rare side take it off the grill at the very slightly translucent phase and let it rest off the grill for a few minutes before serving.

You can also bake this in the oven! Simply follow all of the prep work and preheat the oven to 375˚F. Place the wrapped salmon on a baking sheet. Bake for 15-20 minutes or until the salmon is done to your liking. See Step 4 for how to judge doneness.

This salmon can also be enjoyed the day after you cook it. Simply reheat in a lightly oiled skillet or in the microwave.

~ Marla Meridith

Recipe: Tzatziki Sauce

Ingredients

Directions

~ Marla Meridith

Recipe: Greek Nachos

These Greek Nachos are a fun flavor twist & should definitely make it to your next party or family table.

Ingredients

1 pound ground lamb or beef
2 tablespoons olive oil
1/2 red onion (2/3 cup), diced
1/3 cup pitted kalamata olives, minced
1 clove garlic minced
½ tsp cumin
Feta Tzaziki Sauce
1 (5.3 ounce) container fat free greek yogurt
4 ounces crumbled feta cheese
2 tablespoons red onion chopped
2 tablespoons olive oil
2 teaspoons fresh lemon juice
1/4 cup chopped mint
1 teaspoon dry dill
Toppings
3/4 cup persian cucumber, seeded and diced
3/4 cup fresh tomato, seeded and diced
a few tablespoons red onion, chopped
pepper
fresh mint
8 ounces pita chips, store bought or homemade
For homemade pita chips
6 pitas, cut into 6 wedges each
3 tablespoons olive oil
salt or garlic salt

Directions

Heat the oil over medium high heat. Add the onions and cook for 5 minutes until onions are softened & fragrant. Add the garlic, beef and cumin. Combine well. Cook until meat is browned and mix in the olives. Season with salt and pepper to taste.

Feta Tzaziki Sauce

Mash the feta and yogurt together with a fork. Mix in the onion, feta, olive oil, lemon juice, mint and dill.

Assemble

In a serving dish, place the pita chips first. Top with the meat, tzaziki and fresh toppings. Serve immediately.

To make your own pita chips: Brush the pitas with olive oil and cut each into 6 triangles. Place the triangles in a single layer on a baking sheet. Sprinkle with salt and bake until they are crispy crunchy, about 10 to 13 minutes. Turn the sheet halfway through cooking to ensure even crispiness.

~ Marla Meridith