We had one night left, so decided to use up some couscous that Justin had left in our room (he was using our kitchen), and figured we'd just run to the store and pick up some protein and a veggie. I wanted more salmon, and Jess was willing to put up with my desire for the pink fish, so we got another fillet of salmon. It was pretty big, so we had leftovers, but that is for the next post. We also picked up some spinach, since that cooks way down and you almost never have leftovers from that.
Its crazy, the salmon here sells for $7.99/lb. Thats wild Alaskan salmon, for ya.
Anyway, we cooked the fish in a pan - heat some oil (medium-ish heat), put in the fish, cover with a lid, and leave it that way while you prep everything else. At some point, check the fish, you might have to flip it (we put it in skin-side down) if its a thick piece. The skin was delicious when it got all crisped up, although Jess wasn't too interested in trying any. Thats ok, shes a recovering vegetarian. It was like pork cracklin's, but tasted like salmon instead of pork, and a lot less greasy. So, don't throw out the skin, if you don't want to eat it on the fish, peel it off and put it back in the pan to get all crispy.
For the spinach, we washed it, then heated some oil and threw in some coarsely-chopped garlic. In went the spinach, and about three minutes later, out it comes.
Couscous, just follow the instructions, its hard to mess that one up. We had left over pasta sauce that I put on top, that added some flavor, along with some smoked paprika that I'd brought.
Boy that dinner disappeared fast. I guess racing makes you hungry...
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