1 ear of corn, kernals scraped from cob (or frozen)
1/2 small red bell pepper, chopped
4 scallions, chopped
1 C, chicken stock
3-4 Tbs. fresh dill
1 C. couscous
Season the fish with salt, pepper, Old Bay and smoked sweet paprika. Heat a drizzle of EVOO in a shallow nonstick skillet over medium-high heat. When pan is hot, cook fish a few minutes on each side until just cooked through or a bit pink at the center; you can gauge doneness very simply by looking at the side of the filets as they cook.
Meanwhile, dress watercress with lemon juice and a little EVOO, then season with salt and pepper. Heat a drizzle of EVOO in a saucepot over medium-high heat. Add bacon and cook to crisp, then add corn and peppers and onions and stir 2-3 minutes to tender-crisp. Add stock and dill and hot sauce bring to a boil. Add couscous and turn off heat. Cover and let stand 5 minutes.
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