A Scrumptious Summer Supper
I wanted to share with you the lovely summer meal that Luke and I had Wednesday night. We grilled up Salmon Kabobs and made an amazing Lemon Asparagus Couscous Salad with Tomatoes. It was delicious, filling, and super healthy! I hope you will enjoy it as much as we did.
- 2 Tbs. – Fresh Oregano, chopped
- 2 Tbs. – Sesame Seeds
- 1 tsp. – Cumin, ground
- 1/4 tsp. – Red Pepper Flakes, crushed
- 1-1/2 Lbs. – Wild Salmon Fillet, skinned and cut into 1-inch cubes
- 2 – Lemons, very thinly sliced into rounds
- Olive Oil cooking spray
- Coarse Sea Salt, to taste
- 16 – Bamboo Skewers, soaked in water for 1 hour.
- Heat the Grill on Medium Heat, and rub Oil on the grates. Combine Oregano, Sesame Seeds, Cumin, and Red Pepper Flakes in a small bowl, mix well, and set aside.
- Use 2 parallel skewers and thread Salmon and folded Lemon Slices beginning and ending with salmon. You should yield 7 or 8 completed skewers.
- Lightly coat the salmon with the Olive Oil Spray, then season with Salt and the reserved spice mixture.
- Grill the Salmon Kabobs, turning occasionally, until fish is opaque throughout, about 8-10 minutes.
Lemon Asparagus Couscous Salad with Tomatoes Printable Recipe
- 1-Box – Israeli Couscous (whole wheat pearl couscous)
- 1-Bundle – Thin Asparagus Spears (reserve water from boiling)
- 1-1/2 Cups – Tomatoes, chopped
- 1/4 Cup – Red Onion, finely chopped
- 1-1/2 – Lemons, juiced
- 1 Tbs. – Extra Virgin Olive Oil
- 2 Tbs. – Fresh Italian Parsley, chopped
- Coarse Sea Salt, to taste
- Fresh Cracked Pepper, to taste
- Slivered Almonds, optional
- Bring a large pot of water to a boil.
- Rinse Asparagus. Snap bottoms off to remove tough ends (If you bend the asparagus they will snap in the appropriate place).
- Place asparagus into the boiling water and cook for 3 minutes. Remove with a large slotted spoon and rinse in a colander with cold water to stop cooking.
- Turn off burner and replace lid to the asparagus water. Reserve for later.
- Cut asparagus into 1/2 inch pieces.
- Chop Tomatoes (I used our homegrown regular sized tomatoes, but you could use grape or pearl tomatoes), Red Onion, and Italian Parsley.
- Place all chopped vegetables and herbs into a large bowl.
- Bring Asparagus Water back to a boil.
- In a skillet, add the Olive Oil and the Couscous (my box had about 1-1/2 Cups of couscous). Toast the couscous until lightly golden.
- Follow the directions on your couscous box for how much Boiling Water to use. the asparagus water will add extra flavor.
- Bring couscous to a boil.
- Reduce heat to a simmer, and cover couscous.
- Simmer for about 10-12 minutes or until couscous has soaked up all of the water. If it sticks to the pan a little, you can add a tiny bit more of the asparagus water to loosen the couscous from the pan.
- Add the couscous to the other salad ingredients in the bowl, Salt and Pepper to taste.
- Serve the Salmon Kabobs hot off the grill.
- The Lemon Asparagus Couscous Salad with Tomatoes can be served directly after making, at room temperature, or chilled.
- We rounded out the meal with fresh sliced Avocado.
- Leftover salmon can be added to the couscous salad for a delicious lunch the next day. Warm the salmon or use it cold.
Please let me know how much you enjoy this
Scrumptious Summer Supper!
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