Mediterranean Salmon

Name: Mediterranean Salmon with Creamy Dill Sauce, Green Beans & Za’atar Couscous
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 Egg; 6 oz Green Beans; 4 tbsp Sour Cream; 1 Lemon; 2 1/2 oz Couscous; 1/4 oz Dill; 10 oz Salmon; 1 tbsp Za'atar Spice; 1 tbsp Cooking Oil, tbsp; 1 tbsp Butter, tbsp

with Creamy Dill Sauce, Green Beans & Za’atar Couscous

By Recipe0 System

If you haven’t tried za’atar yet, well, then what za’atar you even doing? The Middle Eastern herb and spice blend has tart, nutty flavors that liven up pretty much anything—here, that’s couscous, which goes from plain to perfect. Not that this dish is otherwise lacking in flavor: Between the tender and flaky salmon, green beans, and creamy dill sauce, there’s plenty of impressive elements to choose from.

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 Egg
6 oz Green Beans
4 tbsp Sour Cream
1 Lemon
2 1/2 oz Couscous
1/4 oz Dill
10 oz Salmon
1 tbsp Za'atar Spice
1 tbsp Cooking Oil, tbsp
1 tbsp Butter, tbsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Preheat oven to 450 degrees. Wash and dry all produce.

In a small pot, combine stock concentrate with ¾ cup water (1½ cups for 4 servings); bring to a boil.

Pick fronds from dill; finely chop until you have 1 TBSP (2 TBSP for 4). Save remaining dill for garnish. Zest lemon; cut into wedges.

Pat salmon* dry with paper towels and season with salt and pepper.
2

Toss green beans on a baking sheet with a drizzle of oil, salt, and pepper.

Roast until browned and tender, 10-12 minutes.
3

Once stock mixture is boiling, stir in couscous and a big pinch of salt. Cover pot and remove from heat. Let stand until step 5.

Heat a large drizzle of oil in a large, preferably nonstick, pan over medium high heat. Add salmon to pan skin sides down. Cook until skin is crispy, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more.
4

While salmon cooks, in a small bowl, combine sour cream, chopped dill, half the lemon zest, and a squeeze or two of lemon juice. Season with salt and pepper.
5

Fluff couscous with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and season with salt and pepper. Stir in remaining lemon zest and ½ tsp Za’atar Spice (1 tsp for 4). (You’ll use more Za’atar Spice for serving.)
6

Divide couscous and green beans between plates. Top couscous with salmon. Drizzle salmon with sauce; sprinkle with a pinch of remaining Za’atar Spice and reserved dill to taste. Serve with remaining lemon wedges on the side.

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