The NY Deli Salmon Caper

By aargersi • February 27, 2012 • 8 Comments

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Author Notes: One thing we can NOT get deep in the heart of Texas is a real-deal NY bagel and lox with the works. This recipe is an homage to that pinnacle of deli-ishousness. A tide me over for those of us for whom the real thing is few and far between ... - aargersi

Serves 2

1 - 3.75 oz can smoked salmon
1 cup Israeli cous-cous
1 cup sliced red onion
1 large clove garlic
1 tablespoon olive oil
1/4 cup canned diced tomato
3 tablespoons capers (I used lillput in balsamic)
1/2 cup ricotta cheese
2 heaping tablespoons shredded parmesan
2 tablespoons chopped fresh dill
ground pepper
juice from half a lemon
pinch of salt

Toast the couscous in a hot dry pan until it is golden brown, then cook according to the directions.
Heat the olive oil in a skillet. Add in the onions and garlic and cook until they just begin to sweat, then add the tomatoes and a pinch of salt and a grind or two of pepper. Cook for 3-4 minutes, then add the couscous. Next add the ricotta, salmon and capers and stir gently (to keep some salmon chunks a bit larger) until they are heated through.
Stir in the parmesan, dill and lemon and you are ready to serve! How easy was THAT?