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Surf and turf with a couscous side. Yum. Simple, easy to make and full of flavours that compliment each other from the kitchens of  skepticalforever

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Im not a big recipe writer, so I’m gonna try to write this as well as I could to be used as one. So I’m going to mainly describe how what and how I did this, not so much with measurements.

Quick back story: This meal was the last meal that I had at home while in leave before I left home to come back to the east coast. This is the second meal that I document the steps taken during the cooking process (I’ll add this one later). I have a blog that I’m playing around with in which I have the other pictures of the process (check it out!).

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This meal has three parts: The steak, the salmon, and the couscous.

The T-bone steak:
For the preparation:
-Used a sea salt grinder and applied it to both sides of the steak. Not too much though.
-Used garlic-pepper seasoning and also applied a generous amount to both sides of the steaks.

Cooking:
I usually am real perfectionist cooking steak, my method might not work for you, but it works just fine for me.

-First: preheat your grill and leave it on high.
-Optional: use Pam/oil or whatever on the grill plane as nonstick. My parent's grill is really old and is prone to getting sticky so I use it.
-I use a timer set to 2:45 (2 min 45sec) on auto repeat: Place the steaks on the grill, keep flame on high. Wait for 2:45 time to expire.
-Flip steaks, and then wait for 2:45 time to expire.
-As the time expires change flame to as low as you can get it. Then flip the steaks and change the angle so you get that awesome cross grill pattern.
-When time expires, flip again, and also change angle to get the pattern.
-If you like the steak medium-rare to medium, this is the time to remove from grill. This also depends on the thickness of the meat.
 
The Salmon:
For the preparation:
-I used lemon rosemary garlic, lemon herb, and lemon zest on the salmon. I pretty much packed a lot of it on one side of the salmon. (good pictures on the blog page)
-I took a sheet of foil and put about a tablespoon of olive oil on the sheet and I pinch worth of sea salt.
-Lay the salmon on the foil, and folded the foil over the salmon, and sealed all the opening neatly into nice foil packets with the salmon inside (again, Pic on my blog)

Cooking:
I had never made salmon before, so this was quite an experiment for me.
-Put the salmon on the grill!
-Cook on both sides for about 4 min each side.

The Couscous:
Prep: I used rosemary and garlic, olive oil, one cube of MSG free chicken bouillon and a tiny pinch of crushed red pepper. (The blog site has the wrong seasonings for this)
-In a small pot thing, I put the seasonings in with a tablespoon of olive oil. Let it heat up a bit so the oil can absorb some of the flavors from the various seasonings.
-Add water, use the amount of water needed for whatever amount of couscous you are making. I don’t remember the ratios and I made way too much of it when I made this.
-When water is boiling, add the couscous and turn off the flame.
-Keep stirring so you evenly distribute the seasonings in the couscous.

Plating:
Look at the picture.

Notes:
I took the pictures with my cell phone (EVO). I'm not a professional cook or anything, cooking is mainly a hobby for me. This was really fun to make and it tasted AWESOME!
This is a resubmit, my last submission was just the picture so it violated the AUP. I am submitting this to  faccc

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Allergy warning – recipe contains fish products