For couples with no cooking experience and for those who enjoy cooking - find out how much fun it is to create a meal together.

The following recipe was contributed by Charles Ramseyer, Executive Chef, Ray's Boathouse.

While at the dentist, I found the recipe for this delicious treat, mingling American and Asian flavors, in Metropolitan Home Magazine (November 2006) produced by Katherine E. Nelson. The friendly receptionist was kind enough to copy it for me. The soup met with rave reviews the very first time I served it. I am sure you will be applauded as well for sharing it with your Thanksgiving guests or simply serving it with crusty bread and a glass of dry white wine.

Ingredients:
Serves 4

Salmon
4 - 6 ounce each Coho salmon fillets, skin on
Olive oil for basting
20-year old balsamic vinegar
1 medium pumpkin or butternut squash
4 tablespoon canola oil
1 medium leek, chopped
1stalk fresh lemongrass, finely chopped
1 tablespoons of fresh ginger, grated
4-5 cups of chicken or vetable broth
salt and cayenne pepper to taste
fresh crusty bread

Tabbouleh Couscous:
(Yield: 4 cups)
1-1/2 cups uncooked couscous
1-1/2 cups cold water
2/3 cup curly parsley leaves, packed and roughly chopped
1 cup diced sweet onion
1-1/2 cups roma tomatoes, seeded and cut into
1/4-inch dices
2 tablespoons fresh lemon juice
1/2 cup olive oil
1/2 teaspoons curry powder
2 teaspoons kosher salt
1/4 teaspoon white pepper
1/4 cup chopped fresh mint

Chef One:
In a medium bowl, combine couscous and water.
Cover and refrigerate for 20 minutes or until all the water has been absorbed.

Chef Two:
Prepare barbecue, use mesquite or charcoal coals, and start fire.

Chef One:
Chop 2/3 cup parsley and 1/4 cup fresh mint, dice 1 cup sweet onions, seed and cut 1-1/2 roma tomatoes.

Chef Two:
Prepare dressing from lemon juice, olive oil, salt, pepper and fresh mint.

Chef One:
Fluff couscous with a fork. Add the parsley, onion, tomato, and dressing.
Mix well.

Chef Two:
Baste flesh side of fillets with olive oil and place flesh side on grill.
When marked, turn fish 90° to achieve "criss-cross " look.
Baste skin side with olive oil and turn over.
Cook the fillet just until the translucency is leaving the center of the thickest part of the fillet.
Total grilling time approximately 10 minutes, depending on thickness of fish.

Together:
Place scoops of tabbouleh couscous in the middle of 4 serving plates.
Top couscous with salmon fillets.
Drizzle 20-year old balsamic vinegar around the edges.
Serve immediately.

You might pair this dish with a glass of light Alsatian Riesling, Chardonnay, Zinfandel or a Merlot.

Bon Appetit!