Roasted Shallot Merlot Sautéed Salmon

Ingredients:
4-6 oz Clare Island® Organic Salmon Fillets
16 oz. Beyond Classics® Roasted Shallot Merlot Marinade*
3 Tbsp. Sweet onions
3 Tbsp. Red Peppers-small diced
2 Tbsp Smart Balance® Omega Cooking Oil
1 pkg. Texmati® couscous
1 Tbsp. Fresh Dill-chopped
1 Tbsp. Lemon Zest
2 cups Tomatoes- Med. Diced
2 cups Cucumbers, Med Diced
4 oz. Robert Rothschild® Peanut Ginger Dressing**

Directions: Marinate Salmon fillets for 15-30 minutes in refrigerator. Sauté onions and peppers over med high heat in 2 Tbsp of oil until soft. Prepare couscous by package directions. Add onions and peppers to finished couscous. Sauté or grill salmon over med high heat for 5 minutes per side. Place 1 cup couscous in middle of plate. Sprinkle with dill and zest. Place salmon on couscous. Toss tomatoes and cucumbers in dressing. Place in half circle around couscous.

*for delicious alternative try Beyond Classics Caramelized Onion Balsamic, or Garlicky Sesame Ginger.

** Robert Rothschild Fat Free Raspberry Dressing is also an excellent choice. Serve with Jacobs Creeks Shiraz Cabernet or Semillion Chardonnay

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