Happy Good Friday! 

With Palm Sunday in our rearview and Good Friday upon us, Easter is almost here. 

For Christians, Good Friday is a day of sorrow, penance, and fasting.

For dinner, on this day, Fish is the protein of choice. 

Why?

In the late 1600s, The medieval church decreed that meat – specifically the meat of warm-blooded animals – should not be eaten on Fridays. Many religions have stuck to that decree.  

If you are running out of fish recipes or just want to participate in Good Friday, my Salmon with Cous Cous Pilaf is a wonderful Fish dish to enjoy! 

Happy Eating! 

Dear God,

Thank you for sending Your Son to die on the cross for our sins. By His stripes, we are healed. Let us reflect on Your love for us. We  thank you for everything you have done and continue to due. Let us never lose sight that Jesus paid the ultimate price for us.- Amen 

Salmon with Cous Cous Pilaf Recipe 

• 6-medium carrots, quartered lengthwise and sliced diagonally 1/8 inch thickness.
• 1 Cup uncooked Cous Cous
• 1/2 cup slivered almonds or cashews
• 1/4 cup chopped fresh Parsley
• 1 Tablespoon Olive oil
• Sea salt and ground pepper
• 4 skinless salmon fillets (6-8 oz. each)
• Lemon wedges, for serving

Cooking Directions

1. Preheat oven to 450F
2. In a 9X13 inch baking pan, mix together carrots, cous cous, nuts, parsley, oil, 1 1/4 Cups of water, 1 1 /2 teaspoon salt, and 1/4 teaspoon pepper.
3. Place Salmon fillets on top of Cous Cous Mixtrue.
4. Season generously with salt and pepper.
5. Cover the pan with foil.
6. Bake until Fish registers 145F Internal with a thermometer. (About 30-35 minutes)
7. Transfer Fish to plates.
8. Fluff Cous Cous with a fork
9. Serve with Lemon wedges on a small saucer. 

Chef’s Tip: Do not use cooked cous cous. If you do, cook the fish seperately.