Time: 15 minutes
- 1 cup dry white wine (or broth)
- 1 lb. sockeye salmon (or other salmon; could even use good quality canned salmon)
- 1 large bunch thin spear asparagus
- 1 1/2 TBSP toasted sesame oil
- 1 tsp each white and black sesame seeds (and more for garnish)
- Juice of 1/2 large lemon
- 1 box of couscous (or pasta/rice)
- Poach the salmon in wine (or broth) for 8-10 minutes until just beginning to flake when you press on it (still slightly translucent)
- While the salmon poaches, steam the asparagus until tender, about 2-3 minutes and cook the couscous as directed on package.
- Chop the asparagus into 3/4 inch pieces and place in mixing bowl.
- Flake the salmon and add to the asparagus.
- Gently stir in the sesame oil, sesame seeds, lemon juice, and salt (to taste, about 1/2-3/4 tsp). Throw in some of the poaching liquid if you like a "wetter" dish.
- Serve over couscous, garnished with more sesame seeds.