Moroccan Spiced Salmon
Terrance Brennan offers these presentation tips: Pack the Vegetable Couscous into individual molds and invert onto plates. Set aside some of the sautéed vegetables from the Vegetable Couscous to garnish the salmon fillet. Surround the salmon with small dollops of the Harissa Vinaigrette and yogurt, and garnish with shredded fresh mint leaves.
Recipe by Cooking Light March 1997
Gallery
Recipe Summary
Ingredients
Directions
Source
Picholine, New York City
Nutrition Facts
Per Serving:
492 calories; calories from fat 39%; fat 21.5g; saturated fat 3.5g; mono fat 11.4g; poly fat 4.1g; protein 42.8g; carbohydrates 31.4g; fiber 3.5g; cholesterol 116mg; iron 4.8mg; sodium 404mg; calcium 96mg.