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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
- 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?
- This recipe was entered in the contest for Your Best Canned Fish Recipe
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How to make bouillabaisse.
Just shrub it off.