Recently, G. Daniela Galarza of the Washington Post posted an article (16 Tinned Fish Recipes for Near Effortless Meals) on making use of tinned fish. It intrigued me because I had not considered using tinned fish for anything much at all – tunafish being my go-to.
This week, in an effort to expand my repertoire, I’ve started making some of these recipes. This one originated with America’s Test Kitchen and came with the suggestion that one could use either fish packed in oil or water AND smoked trout, mackerel, or salmon could be used as the tinned fish protein (caution, make sure the fish is skinless and the pin bones removed). With that kind of flexibility, how could I resist?
Because of my subscription, the link to the recipe is free to use. It made a LOT which, of course needs to be used in rather quick time due to the fish, but that shouldn’t be a problem. Seconds (or thirds) anyone?
Couscous Salad with Smoked Trout and Pepperoncini
Ingredients
- Olive Oil
- Couscous
- pepperoncini
- garlic
- cherry or grape tomatoes
- fresh parsley
- scallions
- smoked trout, salmon or mackerel
- Optional: lemon or lime
Four Nights A Week 
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