Simple and Super Salmon

Last night we had the best salmon we have eaten in a long time. I don't know if it's because we now are yuppies and shop at the PCC for organic salmon (I tend not to think that this makes a difference), or if it was just the recipe.

It was a recipe from Real Simple that I tore out when I was back in CT. It was also so good that I ate it so fast that I couldn't take a picture!

What you need to make this:
- At least on pound of salmon (we made 1.5 pounds) - Ideally already with the skin removed, but I'm not sure it truly matters. I was able to remove the skin QUITE well if I do say so myself.
- Cilantro (big bunch - enough for 1/2 a cup chopped)
- One lemon (ok here Tom and I do agree that the organic ones are just so much juicier than the non-organic ones that we feel we have been missing out for years.)
- Scallions (3-4) chopped
- A few tablespoons of olive oil
- Cous-cous (and by default....broth to cook the cous-cous with)

How to make this:
1. Chop up the scallions and the cilantro.
2. In a bowl mix the juice of one lemon with the scallions and cilantro and two tablespoons of olive oil. Stir it all up and set aside.
3. Remove the skin from your salmon (I did this with a combination of cutting and pulling)
4. Make your cous-cous (I made the whole box and I made it with chicken broth for flavor)
5. In a frying pan add 1-2 tablespoons of olive oil. On both sides of your salmon (Unless one side has skin) sprinkle a little bit of salt, pepper, and paprika. When the pan is hot add the salmon. Cook about 3-4 minutes per side. This obviously depends on how fat your salmon is. Our skinnier pieces were done in about 8 minutes and our giant ones took 10-12 minutes.
6. Put the cous-cous and salmon the plate. Drizzle with the lemon/oil/cilantro/scallion sauce.

One last plug for lemons...I almost wrote an entire post about how much I adore organic lemons. Seriously they juice amazingly and have less seeds and are all around worth the money. I squeezed the heck out of mine and then I proceeded to eat what was left (yep mom...I still eat lemons! So much for my tooth enamel).