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Salmon Mirabella over Toasted Israeli Couscous

Salmon Marbella {Over Toasted Israeli Couscous}

Libby with Lemony Thyme
Course Seafood
Cuisine Mediterranean


  • 1 lb. salmon fillet
  • 8-10 prunes rough chopped
  • 8-10 green olives rough chopped
  • 2 Tbl. capers with juice
  • 3-4 garlic cloves chopped
  • 1 Tbl. dried oregano chopped
  • 1 bay leaf
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • freshly cracked black pepper
  • 1/4 cup brown sugar
  • 1/2 cup white wine


  • Marinate the salmon for one hour in a zip top bag with the prunes, olives, capers, garlic, oregano, bay leaf, red wine vinegar, olive oil, and freshly cracked black pepper. Bring to room temperature for the last 15 minutes.
  • Coat a shallow baking pan with cooking spray.
  • Place salmon fillet skin side down in pan and pour marinade mixture over top.
  • Sprinkle with brown sugar and white wine.
  • Bake at 350 for 30 minutes until fish flakes easily with a fork but it still moist in the center.
  • Serve over Toasted Israeli Couscous, prepared according to package instructions or for Gluten Free option over rice or cauliflower rice.