Ingredients
1 package plain Israeli couscous
1 c. grated Parmesan
kosher salt
Freshly ground black pepper
2 tbsp. brown sugar
2 tbsp. jerk seasoning
4 salmon pieces, about 2 lbs.
extra-virgin olive oil
5 oz. arugula
2 limes, cut into wedges
2 tbsp. chopped fresh parsley
Preparation
Step 1In a medium pot, prepare couscous according to package directions. Turn off heat and stir in Parmesan; season with salt and black pepper. Close lid to keep warm. Step 2In a large mixing bowl add 1 teaspoon salt, 1/2 teaspoon black pepper, 2 tablespoons brown sugar, and 2 tablespoons jerk seasoning. Rinse salmon and pat it dry; dredge salmon in jerk seasoning.Step 3Preheat a large cast iron pan over medium-high heat; add drizzle of olive oil and sear salmon, about 4 minutes on each side. Step 4Just before serving mix arugula in with warm couscous. Serve salmon on bed of couscous and top with squeeze of lime juice. Garnish with parsley and serve immediately.
