Whole Grain Dijon Mustard Salmon Filets on a CousCous-Lentil Medley

The salmon fillets steam right on top of this flavorful couscous and lentil medley saving you time and the extra heat from the oven. It's crazy simple and takes about 20 minutes total but the fresh herbs, shallots, white wine and whole grain Dijon mustard will make it look like you slaved in the kitchen for an hour. Shhhhh, our little secret.

Is it completely insane to want to buy a new car instead of cleaning it after spending 3 whole days camping in the mud with 3 kids, a 65 pound dog and a husband very at one with nature, muddy mess and all? Oh, and to never want to go camping again unless there's a 5 star camper involved, preferably and Airstream this one. Or perhaps this beauty. Then again, red is my color and this vintage red Airstream is all kinds of pretty.








I could get very, very comfortable here.

and here. no mud.

and this Airstream camper kitchen........ no roughing it involved.

Love.

Because honestly, tee pees are awesome and all but I'm willing to step it up a notch when it comes to comfort. Let's be real.

Back to dinner.



Skillet couscous and lentil medley with steamed mustardy salmon. Trust me. It's amazing.

Let's not make a fuss over dinner shall we? A bit of sautéing, a splash of white wine for deglazing and a shmear (yes shmear) of whole grain, Dijon mustard atop salmon fillets and simply let it steam away for a very satisfying in so many ways dinner.

I tend to be a tad... overdramatic when it comes to good food.

Let's be clear. Fresh herbs make a dish shine as does a splash of wine. I like to balance out my meals with complementing flavors. What does that mean? Whole grain Dijon mustard on the salmon pairs beautifully with the white wine used to deglaze and simmer down with the couscous. Carrots add just a touch of natural sweetness to the lentils in this dish and shallots contribute a very subtle yet significant contribution to temperamental dishes such as salmon.

You Will Need

4 small salmon fillets
3 tablespoons whole grain, Dijon mustard
1/4 cup dry, white wine such as a Chardonnay
1 tablespoon olive oil
1 1/2 cups Israeli couscous medley {a mixture of couscous, green and pink lentils and daikon radishes if you can find them}
2 cups chicken broth
1 large carrot, diced
1 shallot, sliced
5 sprigs fresh thyme plus more for garnish if you please



In a large saute pan heat oil over medium heat. Add shallots and carrots and sauté for 3-5 minutes stirring once or twice. Add couscous medley and toss to coat for 2 minutes. Slowly pour in white wine while stirring to deglaze pan. Let wine cook down for just one minute. Slowly pour in broth while stirring. Let the mixture come to a gentle boil then reduce heat to low.

Brush salmon fillets with mustard. Place salmon fillets on top of couscous. Cover and simmer for 10-12 minutes till salmon is just done.











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