An order of sushi fish (from Catalina Offshore Products – great sushi fish!) for 6 people turned out to be enough for two sushi meals for 6 people plus a leftover hunk of salmon, and so came this simple summery meal. I cooked up some snap peas from our garden and some cous cous to go along for the ride.

Salmon:
This was the simplest preparation, and still my favorite for salmon. I always enjoy salmon when other people cook it with all sorts of spices and flavors, but I think that nothing beats it grilled with a little salt, pepper and garlic and sprinkled with lemon juice before serving. For this particular salmon, since it was high grade sushi fish, Hunter grilled it over a really hot fire of pecan wood, getting the outside nicely cooked and not wobbly, but leaving the middle warm but still fairly raw.  The best of both worlds in my opinion!

Cous Cous:

Cous cous is so easy to make, takes almost no time and only one pot, and is very healthy. We get the whole wheat cous cous. I’ve never looked up the difference between that and regular cous cous, but I imagine it has the whole wheat uses the entire wheat bud, like a whole wheat flour would.  For this recipe, boil 2 cups of water with a tablespoon of oilve oil and a pinch of salt. When the water is at a rolling boil, add 1 cup of cous cous and stir, then quickly replace the lid.  Let it sit for about 5 minutes, and then take off the lid and stir or fluff with a fork. I served this with some grated manchego cheese on it.

Snap Peas:

This was my first try cooking the sugar snap peas from our garden, and so I kept it simple by steaming them. They were really tasty this way, but would also have been good if they were sauteed on high temperature after steaming with a little garlic and olive oil.  Another option is to steam them and then remove the peas from inside – the peas were the tastiest part.

Put them all together for a simple and fresh summer meal!