Salmon with Salsa Verde and Israeli Couscous

hero_2707_Salmon_with_Salsa_Verde_and_Israeli_Couscous___HERO
SERVING SIZE: 2servings
PREP & COOK TIMEminutes
ALLERGENS: fish, tree nuts, wheat

Ingredients:

Screenshot 2019-03-07 20.39.59

Prepare ingredients

1) Prepare ingredients

Bring a medium pot of water to a boil over high heat. Rinse all produce. Finely chop parsley leaves, discarding stems. Finely chop capers and cornichons. Halve lemon. Trim and discard scallion root, then thinly slice. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down repeatedly until a smooth paste forms.

Cook couscous

2) Cook couscous

Season boiling water generously with salt. Stir in couscous and cook until tender, about 8 minutes. Drain and return to pot, off heat.

Make salsa verde

3) Make salsa verde

While couscous cooks, in a medium bowl, stir together white wine vinegar, parsley, capers, cornichons, garlic paste, juice of ½ lemon, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired to combine. Set aside until ready to serve.

Finish couscous

4) Finish couscous

Heat ½ tablespoon olive oil in a medium nonstick pan over medium heat. When the oil is shimmering, add spinach and peas and cook, stirring to wilt spinach, about 2 minutes. Transfer spinach and peas to pot with couscous, along with almonds, scallion, ¼ teaspoon salt, and pepper as desired and stir to combine. Set aside until ready to serve. Wipe pan from vegetables clean. Pat salmon dry with paper towel and season all over with ¼ teaspoon salt and pepper.

Sear salmon and char lemon

5) Sear salmon and char lemon

Return pan from vegetables to medium heat with 2 teaspoons olive oil. When the oil is shimmering, add salmon skin-side down and remaining lemon cut-side down. Sear together until salmon is golden on bottom, 5 minutes. Flip salmon and cover pan, keeping the lid slightly ajar for steam to escape. Continue searing until salmon is cooked through and opaque and lemon is charred, 3-5 minutes more.

 Plate salmon and couscous

Plate salmon and couscous

Divide Israeli couscous between serving plates and top with salmon. Spoon over salsa verde. Squeeze charred lemon over salmon and dig in!

 

 

This recipe makes an amazing dish for family meals and for entertaining with friends. I like to premake the CousCous and put the salmon in the oven so that I can be more active with my family or guests. This is a family favorite and was discovered from Plated.


I really hope you enjoyed this blog. If you did, please subscribe and share this post with your friends, family, and parents with babies. 


Follow-Grey_and_gold_blog-on-instagram-for-mommy-content

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.