Sit. Stay. Cook.

Cook to live. Live to cook.

I love fish. I love looking at them and eating them.

There are three fish living in our house. In a tank. We won’t eat them. That would be weird.

This is Jack. Or is it Jackie?


Jack or Jackie?

Jack is a Jack Dempsey. We’ve had him since he was a wee tadpole.

We also have Coco.


Team Coco.

Coco is a Midas cichlid. He’s fiesty.

Jack and Coco share their tank with a plecostomus (aka sucker fish) who we’ve dubbed Mr. Plecopostamus. Pleco is shy, so I don’t have a photo for you. Yet.

The fish tank is in our kitchen. The three guys don’t really seem to mind when we cook up some of their cousins, which we do often.

Like last night.

One of the easiest meals you can throw together is pan-seared fish, some sautéed veggies, some sauce and some couscous. The meal literally comes together in 15 minutes. One of my favorite versions of this is a pan-seared salmon with sautéed leeks, honey-balsamic sauce and couscous with herbs and Parmesan cheese. It’s so ridiculously easy, and tastes like something you’d pay big bucks for in a fancy restaurant. If I could eat only one salmon dish for the rest of my life, this would probably be it.

But more than just being easy. More than just being delicious. This meal isn’t terrible for you. It’s low in fat, and has lots of good stuff in the form of omega-3 fatty acids, whole grains and veggies.

Pan-Seared Salmon with Honey-Balsamic Sauce and Cheesy Herb Couscous
Servings: 4
WW Points: 11 per serving

For the salmon, leeks and sauce:
Cooking spray
1/4 tsp. olive oil
4 leeks, chopped, white and light green parts only
4 6-oz salmon fillets, with or without skin
1/2 tsp. salt, divided
1/4 tsp. pepper, divided
3/4 c. balsamic vinegar
2 Tbsp. honey

Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat; add leeks, and sauté 3 to 4 minutes or until soft. Remove from pan and set aside.

Sprinkle fish with 1⁄4 teaspoon salt and 1⁄8 teaspoon pepper. Add fish to pan; cook 3 to 4 minutes on each side or until lightly browned and fish flakes easily when tested with a fork. Remove from pan; set aside, and keep warm.

Add vinegar, honey, 1⁄4 teaspoon salt, and 1⁄8 teaspoon pepper to pan. Cook over medium-high heat 3 to 4 minutes or until reduced by half.

For the couscous:
2 tsp. olive oil
2 tsp. light butter
2 garlic cloves, minced
2 medium green onions, chopped, white and green parts separated
2/3 c. whole-wheat couscous, uncooked
1 1/3 c. chicken broth
1/4 tsp. salt
1 tsp dried basil
1/4 tsp. dried thyme
1/4 c. grated Parmesan cheese

Warm olive oil and butter in a medium saucepan over medium heat. Cook garlic and white parts of the onion for 1 minute, stirring constantly. Add broth and salt and bring to a boil. Stir in couscous, remove from heat and cover. Let stand 5 minutes, then stir in basil, thyme, green parts of the onion and cheese.

To serve:
Divide the couscous evenly among four plates. Top with the salmon, some of the leeks and drizzle with sauce.

This couscous goes really well with all sorts of dishes, and the salmon can be swapped out easily for other fish you might prefer. Experiment!

One Comment

  1. Hi Lynn,

    Your new blog caught my eye when I logged to on FB to post an FJ event. I like where you are headed with your concept! Hope things are going well…I’m still singing in KCWC. I think I saw you the other day at Costco but I’m not sure. We should touch base one day. We might be able to collaborate on healthy fishy cooking stuff…