Steamed Salmon With Couscous, Quick Lemony Tomato Sauce And Steamed Vegetable Medley Recipe

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Nutrition per serving    (USDA % daily values)


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Ingredients for 4 servings

1 1/2 cups peeled and diced carrots

2 1/2 tablespoons paprika

1 pound cherub tomatoes, halved

3/4 teaspoon ground black pepper

2 garlic cloves thinly sliced

1 1/2 cups Brussels sprouts

Published by William Morrow, 1993.

1 tablespoon dried thyme

2 tablespoons salt

1 tablespoon cayenne pepper

1 1/2 cups cauliflower florets

2 teaspoons lemon juice

1 tablespoon onion powder

1/2 cup plus 2 tablespoons extra-virgin olive oil

1 tablespoon dried oregano

1 (10-ounce) box couscous, original plain flavor

1 1/2 teaspoon salt

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch

2 teaspoons marjoram leaves

1 tablespoon Essence, recipe follows

1 tablespoon black pepper

2 tablespoons garlic powder

1/2 teaspoon lemon zest

4 (6-ounce) skin-on salmon fillets

1 1/2 cups water

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