No, I did not make up my own kind of language. Breithlá sona duit means “Happy Birthday” in Irish Gaelic.
Today is a very special person’s birthday. My Dad. And in honor of him, he asked me to come up with a salmon dish…. you know, something besides adding some salt & pepper before throwing it on the grill.
Dad requested something sweet & maybe with a little bourbon. I can do sweet, but no bourbon. I have a Monday Bourbon Free rule. I know that sounds shocking, but it’s true. My liver needs a break.
Instead, I create a marinade with lime juice, cilantro & cumin. YUM. The leftover marinade turned into my sauce for the baked fish. I added some olive oil and honey in my blender with the cilantro marinade and it turned out to be just the right amount of sweet. To round out the meal, I created a veggie filled couscous salad. It was really light and paired nicely with the salmon.
If you have leftovers, this meal is easily made into a salad. This morning, I “flaked” the salmon and added it to my left over couscous, then I drizzled the cilantro honey sauce over it. It was so good!! And it made me really happy to have such a great lunch. (Subway can get a little old after a while.)
So Dad, I hope this recipe hits the spot. If you miss the bourbon, have a little on the side in a shot glass. After all, it is YOUR birthday!
Cilantro Honey Salmon & Veggie Couscous Salad
- 3/4 cup chopped cilantro, divided
- 2/3 cup fresh lime juice
- 2 garlic cloves, minced
- 3 tsp. ground cumin
- 1/2 tsp. paprika
- Salt & pepper
- 2 (6 ounce) salmon fillets
- 2 tbs. olive oil
- 1 tbs. honey
- 1 box couscous, prepared as directed on package
- 1/2 red pepper, diced
- 3 green onions, chopped thin
- 1/4 cup shredded carrots
- Preheat oven to 350 degrees. Combine 1/4 cup cilantro, lime juice, garlic, cumin and paprika in a small bowl. Season with salt & pepper. Spray two pieces of tin foil with cooking spray. Place a salmon fillet in the center of each piece of tine foil. Pour 1/4 cup of marinade over the fillets. (share 1/4 cup between both fillets.) Wrap up each fillet in the tin foil. Bake for 20 minutes.
- Transfer the remaining marinade to the blender. Add 1/2 cup cilantro, olive oil and honey; puree until smooth. Taste, add additional seasoning if needed.
- Cook couscous according to directions on the package. Add red pepper, green onions & carrots when the couscous is ready to be fluffed. Put the lid back on the pot for 3 minutes; the veggies will soften slightly.
- When the salmon is done, take each fillet out of the foil. Top with salmon & couscous with honey cilantro sauce.