McCormick & Schmick's Seafood Restaurants, Inc. has more than 50 affordable upscale casual dining restaurants that specialize in fish and other seafood dishes in 21 states and the District of Columbia. Half of these restaurants are located in buildings included in the National Register of Historic Places. Each restaurant's menu is printed daily and contains between 85 and 100 made-to-order dishes that incorporate local, regional, national, and international species of seafood and 30 to 40 varieties of fresh fish. The company operates primarily under the McCormick & Schmick brand. Its other names include M & S Grill, McCormick's Fish House & Bar, and Spenger's Fresh Fish Grotto.




Pan Seared Salmon

McCormick & Schmick's Recipe

2 tablespoon canola oil
2 (8 oz.) salmon fillets
salt and pepper, to taste
5 ounces cooked vegetable couscous
2 ounces olive vinaigrette
1 ounce crab meat
1 ounce mixed greens

Summer Vegetable Couscous:
1 pound pearl pasta (also known as “toasted Israeli couscous”)
1/4 cup light olive oil
1 3/4 cup chicken stock
1/2 zucchini, diced
1/2 summer squash, diced
1 red pepper, diced

Bring chicken stock to simmer. In large casserole add olive oil and heat to almost smoking. Add pearl pasta and stir constantly until pasta is very hot to the touch. Careful not to burn it!! Not looking for added color here.

Add hot stock to pasta 1/4 cup at a time. Stock should come to immediate boil as soon as it is added to pasta. Stir frequently to keep pasta from sticking to pot. Once stock has been absorbed and pasta is cooked through pour the pasta in a bowl. Toss diced vegetables raw into couscous. The residual heat will cook the vegetables through.

Olive Vinaigrette:
1/4 cup Kalamata olives
3/4 cup olive oil

Roughly chop olives. Combine chopped olives and oil.

To Serve: Heat a nonstick pan. Place salmon—presentation side down—and cook for 5 minutes on medium to high heat. Place couscous in center of plate. Drizzle olive vinaigrette around fish and couscous. Toss crab, mixed greens together and place on top of fish.

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