From the God’s Love Kitchen: Salmon with Sundried Tomato Pesto and Israeli Couscous

(Serves 4)

• For Salmon
• 4 salmon filet portions
• Salt and white pepper, to taste
• Canola oil, to sauté

• For Pesto
• ½ cup sundried tomatoes
• ½ cups roasted red peppers
• 1-2 small garlic cloves, peeled
• ½-1 cup extra virgin olive oil
• Salt and pepper, to taste

• For Couscous
• 1 tbsp. Dijon mustard
• 3 tbsp. apple cider vinegar
• ½ cup extra virgin olive oil
• ½ pound Israeli couscous, cooked
• ¼ cup red pepper, small dice
• ¼ cup green pepper, small dice
• ¼ cup yellow pepper, small dice
• 2 tbsp. red onion, small dice
• ¼ cup chopped parsley
• Salt and pepper, to taste
• Lemon wedges, garnish

1. Season salmon filets salt and white pepper.
2. Preheat sauté pan over medium heat. Coat bottom of pan with canola oil. Sauté salmon filets until desired temperature. Reserve on warm plates.
3. Combine all ingredients for pesto in food processor or blender. Puree until sauce like consistency. Adjust with extra virgin olive oil if necessary. Season to taste with salt and pepper.
4. Blend Dijon mustard, apple cider vinegar and extra virgin olive oil to form a simple vinaigrette. Toss cooked couscous with diced peppers, parsley and vinaigrette. Adjust seasonings with salt and pepper.
5. Serve salmon filets with couscous. Garnish with lemon wedges.