Salmon & Citrus Couscous
Roasted salmon, couscous with lemon dill butter, arugula, shaved fennel
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- (a) raw israeli couscous
- (b) vegetable stock, lemon juice
- (c) poblano peppers, red onion, fennel
- (d) lemon dill butter
- (e) arugula
- (f) salmon, broccoli crowns
- medium sauce pot
- wooden spoon
- skillet or saute pan
- For best results, take the fish out of the refrigerator 5 minutes before starting to cook. If you skip this step, you may need to cook the salmon longer than this recipe card indicates.
- Heat a medium-sized saucepot over medium-high heat for 2 minutes. Do not add oil. Add the israeli couscous (a) to the pot. Toast the couscous for 90 seconds, stirring constantly. Then remove the pot from the heat and add the stock and lemon juice (b) to the pot. Put the pot back on the heat and cook the couscous in the stock for 7-9 minutes or until the liquid has completely evaporated. You should stir the couscous fairly regularly while it cooks. When the liquid has evaporated, taste the couscous. If you would prefer it more tender, add a tablespoon of water and cook for another minute.
- After the couscous is cooked to your liking, add the vegetables (c) to the pot. Stir and then cook for 1 minute. After 1 minute, add the lemon dill butter (d) and the arugula (e) to the pot. Gently stir to incorporate the ingredients together. Remove the pot from the heat and reserve until you have cooked the fish.
- Cut open the package of salmon (f) and place on a plate. Season on both sides with a pinch of salt and pepper. Heat a skillet or saute pan over medium-high heat for 2 minutes. When the pan has warmed up, add 1 tbsp of oil or enough to coat the bottom of the pan. Place the salmon in the pan with the nice-looking / presentation side down and sear for 3 and 1/2 minutes. Then use a spatula to flip the fish over. Sear the other side for 1 minute.
- Spoon the couscous in the center of your serving plates. Serve the salmon on top of the couscous.
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