salade

	• Preparation time 18 minutes • Cooking time 5-7 minutes
500ml (2 cups)	Zinda Mediterranean Couscous
300ml (1 1/4 cups)	Tomato, fresh ripe, in small dice
250ml (1 cup)	Zucchini, in small dice
640g (1.4 lb)	Salmon, fresh Atlantic in small dice
7ml (1/2 tbsp)	Garlic clove, finely chopped
2ml (1/2 tsp)	Red chili pepper, crushed (optional)
45ml (3 tbsp)	Capers, rinsed, chopped
350ml (1 1/2 cups)	Water or fish stock
1	Lemon, fresh juice
2	Anchovies, finely chopped (optional)
8 leaves	Fresh basil
45ml (3 tbsp)	Green onion, finely chopped
45ml (3 tbsp)	Parsley flat leaf, chopped
30ml (2 tbsp)	Olive oil
To taste	Salt and black pepper freshly ground
6	Parchment paper cut in 18" x 24" pieces

1.	Preheat oven to 475oF. Prepare ingredients. Cut parchment paper pieces. Place flat on a work surface. Lightly oil 1 side of paper. Season salmon pieces..
2.	Sear salmon on high heat in sauté pan with olive oil for 1 minute on both sides. Set aside.
3.	In same pan, sauté zucchini, anchovies, green onion, capers and garlic in olive oil for 2 minutes. Cook 1 minute more, adding tomato and crushed chili pepper. Add water. Season. Bring to a boil. Add couscous. Mix well. Cover. Remove from heat. Leave to rest for 5 minutes.
4.	Add 25ml (1 1/2 tbsp) of olive oil and parsley. Fluff with a whisk or fork. Distribute the couscous and salmon evenly on the oiled side of the parchment paper pieces. Finish with lemon juice on each one.
5.	Close each paper by folding over the edges tightly in a half moon shape. Oil the top of each paper lightly.
6.	Place flat on a baking sheet. Cook in oven at 475oF for 5 to 7 minutes or until parchment packages puff up or brown.
7.	When ready, slide onto individual plates. Open each at the table by making a cross shaped incision. Serve with quartered lemon and Tabasco sauce.
	Domenico Forte, Executive Culinary Chef

Variations:

Replace salmon with other types of fish or mussels, chicken breast or asparagus spears One dish meal selection with salad