I like the recipes in Real Simple magazine because 1. They are real simple, and 2. They combine ingredients in imaginative ways. I would never think to make a salad of oranges, endive, chopped almonds and chives, but it was delicious. Topped with simply prepared artic char and served with couscous on the side, this is a quick, easy and tasty supper.
Avoiding Additives and Preservatives
Use a wine vinegar without sulfites added, and check the label on the almonds to make sure they have no preservatives added.
Chop almonds and chive for the salad
Separate the endive heads into individual leaves
The recipe calls for Arctic char, but almost any fish would work
Mix the salad ingredients together
Arctic char with couscous and citrus salad
Ingredients:
1 cup (250 ml) couscous
4 clementines or 2 small oranges, peeled and sliced into rounds
2 tablespoons (30 ml) sherry vinegar or white wine vinegar
¼ cup (60 ml) olive oil
kosher salt and black pepper
1 head endive, leaves separated
¼ cup (60 ml) chopped roasted almonds
2 tablespoons (30 ml) chopped fresh chives
4 6-ounce (170 g) pieces boneless, skinless arctic char or salmon
Preparation:
Cook the couscous according to the package directions.
Combine the clementines, vinegar, 3 tablespoons (45 ml) of the oil, and ¼ (1 ml) teaspoon each salt and pepper in a medium bowl. Add the endive, almonds, and chives and toss to combine.
Heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat.
Season the fish with ½ teaspoon (2 ml) salt and ¼ teaspoon (1 ml) pepper. Cook until opaque throughout, 3 to 4 minutes per side.
Serve the couscous topped with the citrus salad and fish, drizzled with any remaining dressing. Serves 4.
From the April 2014 issue of Real Simple
