• Cooking Time: 20
  • Servings: 4
  • Preparation Time: 15



  • 4 sheets (12x18-inches each) Aluminum Foil
  • 8 ounces pepper-jack cheese, shredded
  • 3/4 cup sour cream
  • 1/2 cup water
  • 1-1/2 cups couscous, uncooked
  • 1 small yellow onion diced
  • 1 can (4 oz.) diced green chiles, drained
  • 4 Alaska Salmon steaks or fillets (4 to 6 oz. each), fresh
  • 1 lime
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cayenne powder
  • 1/2 teaspoon red pepper flakes


  • PREHEAT oven to 450ºF. Spray sheets of foil with non stick cooking spray.
  • COMBINE cheese, sour cream, and water. Stir in instant rice and green chiles.
  • ARRANGE one-fourth of rice mixture on the non-stick (dull) side of each sheet of foil. Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel. Place a salmon portion over each couscous mound and press slightly to level couscous. Squeeze lime over salmon.
  • COMBINE sea salt, cumin, chili powder, and red pepper flakes. Sprinkle over salmon.
  • BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets.
  • BAKE salmon packets for 20 minutes. Cook just until fish is opaque throughout.

Categories: Dinner  Fish  Main Dish 
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