Happy Monday, friends!
How was your weekend?
Man, am I beat! I had my final really long run for my marathon training–20 miles–yesterday after being forced to postpone on Saturday after a reaction to a flu shot. I knew it was going to be tough, but it took some serious mind games to get me through those last few miles. And this is by far the tiredest I’ve been after a run too; I’ve barely been able to move off the couch! But luckily, I now get to taper until the actual marathon on November 16th. I’m so excited to have made it this far in my training. I know that the actual day is going to be rough, but at least there’s an end in sight!
My house is also looking a little worse for the wear, so I am definitely looking forward to a little deep cleaning + starting up DIY projects again. I have one all ready to go, and I can’t wait to actually have the time to complete it! Most of this week, however, will be spent running (shorter distances…) and studying for the GRE this Saturday. Never a dull moment!
So, I actually made this salmon dish a few weekends ago when I was craving something a little on the healthier side of life. I couldn’t get Jeff to eat it, so the recipe is just for one, though it can be easily adapted to accommodate the the +1 crowd. We’ve been getting a ton of beets in our CSA lately, so they’ve been driving my recipe creativity. This lemony, sweet, creamy beet-centric couscous has been one of my favs so far–perfect with a little parchment baked salmon!
Salmon with Beet & Goat Cheese Couscous
4 ounces salmon (preferably wild Alaskan), skin removed
1 tablespoon olive oil
4-5 lemon slices
1/2 cup Trader Joe’s Harvest Grains Blends (1/2 cup couscous), uncooked
1 ounce goat cheese
1 small beet, grated
1 carrot, grated
1 teaspoon lemon, juices
1/4 teaspoon lemon zest
1/2 teaspoon honey
salt, to taste
pepper, to taste
Pre-heat oven to 400 degrees.
Coat salmon with olive oil, lemon slices, and a sprinkle of salt and pepper.
Place in the oven and bake about 10-12 minutes.
Turn oven to broiler setting and continue to cook salmon until the top browns.
Remove and set aside, being sure to carefully open the parchment paper after removing from the oven to allow steam to escape.
Meanwhile, cook harvest grains blend/couscous according to package directions. Drain and pour into a mixing bowl.
Stir in goat cheese, grated beets, grated carrots, lemon juice, lemon zest, honey, and salt and pepper, to taste.
Top with salmon and enjoy!
Time: 25 minutes