Smoky Salmon With Watercress and Bacon-Corn Couscous

I was switching channels this afternoon and stopped on the  Rachel Ray Show.  She was getting ready to prepare what looked like a wonderful healthy recipe that fit into the Mediterranean diet concept: Smoky Salmon With Watercress and Bacon-Corn Couscous

For your pleasure, I am sharing it here :)





Smoky Salmon With Watercress and Bacon-Corn Couscous

Ingredients
    * 4 filets of salmon, skin removed
    * Salt and pepper
    * Old Bay Seasoning
    * 1 teaspoon smoked sweet paprika
    * EVOO – Extra Virgin Olive Oil, for drizzling
    * 1 large or 2 small bundles upland cress or watercress
    * Juice of 1 lemon
    * 2 slices smoky bacon, chopped
    * 1 ear of corn, kernels scraped from cob
    * 1/2 small red bell pepper, chopped
    * 4 scallions, finely chopped or 1/2 small red onion, finely chopped
    * 1 cup chicken stock
    * A couple of tablespoons chopped fresh dill
    * A few dashes hot sauce
    * 1 cup couscous

Preparation

Season the fish with salt, pepper, Old Bay and smoked sweet paprika. Heat a drizzle of EVOO in a shallow nonstick skillet over medium-high heat. When pan is hot, cook fish a few minutes on each side until just cooked through or a bit pink at the center; you can gauge doneness very simply by looking at the side of the filets as they cook.

Meanwhile, dress watercress with lemon juice and a little EVOO, then season with salt and pepper. Heat a drizzle of EVOO in a saucepot over medium-high heat. Add bacon and cook to crisp, then add corn and peppers and scallions or onion and stir 2-3 minutes to tender-crisp. Add stock, dill and hot sauce and bring to a boil. Add couscous and turn off heat. Cover and let stand 5 minutes.

Top the fish with watercress salad. Fluff the couscous with a fork and serve along side the fish.


Yields: Serves 4