Grilled Norwegian Salmon with Lemon-Herb Cous Cous

Procedure

• Prepare the grill. 

Cucumber Yogurt Sauce       

• Peel, seed and grate the cucumber, squeezing to remove excess liquid. 
• Finely chop garlic, dill, chives, parsley and mint. 
• Combine cucumber, yogurt, garlic, dill, salt and pepper. 

Cous Cous

•  Bring broth or water to a boil. 
• Zest and juice the lemon. 
• Chop chives, parsley, and mint. 
• Place cous cous in shallow casserole dish. Add extra virgin olive oil, lemon zest, salt and pepper. 
• Add boiling water and cover with lid. Let stand for 5 minutes. 
• Add butter, lemon juice, chives, parsley, and mint. Fluff with fork and break up any lumps. 

Salmon

•  Season salmon with salt and pepper. Grill over medium-high heat for 2-3 minutes on each side, or to desired temperature. 
• Serve salmon atop cous cous garnished with cucumber-yogurt sauce.  

Serving Suggestion:

• Serve with sauteed spinach with garlic.