Seared Salmon with Buttery Couscous and Mango Salsa
Bursting with fresh flavours and bright colours, this summery main is a shoo-in for weeknight entertaining. Toast the couscous before cooking for a nice nutty flavour.
Bursting with fresh flavours and bright colours, this summery main is a shoo-in for weeknight entertaining. Toast the couscous before cooking for a nice nutty flavour.
Grilling the salmon on water-soaked cedar planks infuses it with a delightfully smoky taste, plus the sauce gives it a golden glaze. If you can't do this outside, bake it on planks in a 425°F (220°C) oven for about 12 minutes.
We're still getting requests for this colourful party-size appetizer from 1988. We've lightened up the original, and it's better than ever.
Thanks to being cooked very slowly for a long period of time, the meat in this ragu is fork tender and soaks up all the tomato sauce around it. Serve over pasta with grated Parmesan cheese and fresh basil for a delicious meal.
Vibrant green and yellow vegetables make this a colourful dish. Look for roasted cashews in tins on supermarket shelves. Serve over steamed rice.
