So tonight, we're celebrating many things... UMass Basketball won... AGAIN...AT HOME!! And we always love it when that happens! And, it's Grammy night, and STEVIE WONDER is in da house!!! Now THAT'S always a reason to celebrate! (Aside: favorite Grammy quote EVER from Stevie 2 years ago... Lee (explaining the Grammy show): The Grammys are a show about music. People win awards for good music... Stevie: Where's Stevie Wonder? Lee: He's not on the show tonight. Stevie: How could they have a show about MUSIC, WITHOUT Stevie Wonder?) Atta' boy Stevie!!!
But, back to tonight and celebrating with a delicious meal fit for a Grammy Winner or UMass Super Star Point Guard Chaz Williams... Salmon and Couscous!!! So good! Here goes!
First, I washed and chopped fresh broccoli into bite size pieces, about 4 cups. Then I blanched the broccoli in boiling salted water for about a minute and a half.
Then I poured the broccoli in a strainer and rinsed with cold water to cool it off and stop it from cooking. Then I parked it there until I was ready.
Next, I added a scant teaspoon of olive oil and a teaspoon of butter in a big saute pan and added 2 cups of Israeli Couscous. On medium-high heat I mixed that couscous around until it got golden brown and nutty, about 5 minutes.
Pay attention to it though, and mix often, it's only 5 minutes, and your couscous will thank you later!! When deliciously golden add 2 and 1/2 cups of chicken stock.
You could add water, but water doesn't have flavor, so I add stock. Let it simmer for about 8-10 minutes until cooked through. The will look like little pearls of tasty goodness!
At this point the couscous is ready for it's prom date, the broccoli, and Boursin cheese (so simple)!!!! I added the broccoli to the pan as soon as the couscous was done so it could heat up gently and slowly while the salmon cooks!
Speaking of salmon... here's what we did! First, I washed and dried these two filets and brushed with olive oil. Then I sprinkled with salt, pepper, garlic powder, and the zest from 1 lemon... simple!
Pop into a 450 degree oven and cook for about 15 -20 minutes (depending on the size). This salmon took 16 minutes and it was perfect! And if you noticed that I have the crappiest oven in America... you're right! If this salmon can taste THIS GOOD cooked in THIS oven, yours will be awesome!!
Here's the hardest part, pull the salmon out and cover it in foil for 10 minutes (at least). Salmon, like meat, will need to rest (you'll be glad you did).
While the salmon rests, crumble that Boursin cheese over the warm couscous and broccoli.
Leave it on low heat and mix until creamy, smooth, and delicious!
So Chaz is getting hungry, and we are too!! And the Grammys are about to start, so let's get to it!!! Dinner Stevie's way....
Delicious oven roasted salmon with broccoli and couscous and boursin cheese garnished with a little sprinkle of pistachio nuts! YUM!!!! There's always a reason to celebrate a great meal, and tonight, we have UMass Basketball, and Stevie Wonder to thank!!!! Happy eating and never stop finding a reason to celebrate!!
So tonight, we're celebrating many things... UMass Basketball won... AGAIN...AT HOME!! And we always love it when that happens! And, it's Grammy night, and STEVIE WONDER is in da house!!! Now THAT'S always a reason to celebrate! (Aside: favorite Grammy quote EVER from Stevie 2 years ago... Lee (explaining the Grammy show): The Grammys are a show about music. People win awards for good music... Stevie: Where's Stevie Wonder? Lee: He's not on the show tonight. Stevie: How could they have a show about MUSIC, WITHOUT Stevie Wonder?) Atta' boy Stevie!!!
But, back to tonight and celebrating with a delicious meal fit for a Grammy Winner or UMass Super Star Point Guard Chaz Williams... Salmon and Couscous!!! So good! Here goes!
First, I washed and chopped fresh broccoli into bite size pieces, about 4 cups. Then I blanched the broccoli in boiling salted water for about a minute and a half.
Then I poured the broccoli in a strainer and rinsed with cold water to cool it off and stop it from cooking. Then I parked it there until I was ready.
Next, I added a scant teaspoon of olive oil and a teaspoon of butter in a big saute pan and added 2 cups of Israeli Couscous. On medium-high heat I mixed that couscous around until it got golden brown and nutty, about 5 minutes.
Pay attention to it though, and mix often, it's only 5 minutes, and your couscous will thank you later!! When deliciously golden add 2 and 1/2 cups of chicken stock.
You could add water, but water doesn't have flavor, so I add stock. Let it simmer for about 8-10 minutes until cooked through. The will look like little pearls of tasty goodness!
At this point the couscous is ready for it's prom date, the broccoli, and Boursin cheese (so simple)!!!! I added the broccoli to the pan as soon as the couscous was done so it could heat up gently and slowly while the salmon cooks!
Speaking of salmon... here's what we did! First, I washed and dried these two filets and brushed with olive oil. Then I sprinkled with salt, pepper, garlic powder, and the zest from 1 lemon... simple!
Pop into a 450 degree oven and cook for about 15 -20 minutes (depending on the size). This salmon took 16 minutes and it was perfect! And if you noticed that I have the crappiest oven in America... you're right! If this salmon can taste THIS GOOD cooked in THIS oven, yours will be awesome!!
Here's the hardest part, pull the salmon out and cover it in foil for 10 minutes (at least). Salmon, like meat, will need to rest (you'll be glad you did).
While the salmon rests, crumble that Boursin cheese over the warm couscous and broccoli.
Leave it on low heat and mix until creamy, smooth, and delicious!
So Chaz is getting hungry, and we are too!! And the Grammys are about to start, so let's get to it!!! Dinner Stevie's way....
Delicious oven roasted salmon with broccoli and couscous and boursin cheese garnished with a little sprinkle of pistachio nuts! YUM!!!! There's always a reason to celebrate a great meal, and tonight, we have UMass Basketball, and Stevie Wonder to thank!!!! Happy eating and never stop finding a reason to celebrate!!
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