Salmon Limone

Name: Salmon Limone with Couscous, Italian Herbs & Zucchini Ribbon Salad
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 unit Scallions; 1 Tomato; 1/2 cup Israeli Couscous; 1 unit Chicken Stock Concentrate; 10 oz Salmon; 1 tbsp Italian Seasoning; 1 Zucchini; 1 Lemon; 2 tbsp Sour Cream; 2 tbsp Butter; 5 tsp Olive Oil; Salt; Black Pepper

with Couscous, Italian Herbs & Zucchini Ribbon Salad

By Recipe0 System

Limone is Italian for lemon, so you know this fish dish is going to have some vitamin-C-packing sour power. But that’s only the start of it: there are veggies and herbs and beautiful fillets, too. Bubbly Israeli couscous is toasted and simmered with a little butter. Then, the salmon is dusted with our Italian seasoning and pan-seared. But the real showstopper might be the zucchini ribbon salad, which is as pretty as it is delightfully refreshing (and fun to twirl around your fork).

Italian

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

2 unit Scallions
1 Tomato
1/2 cup Israeli Couscous
1 unit Chicken Stock Concentrate
10 oz Salmon
1 tbsp Italian Seasoning
1 Zucchini
1 Lemon
2 tbsp Sour Cream
2 tbsp Butter
5 tsp Olive Oil
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Wash and dry produce.

Trim and thinly slice scallions, separating whites from greens. Dice tomato.
2

Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous, scallion whites, and ½ tsp Italian Seasoning (1 tsp for 4); cook, stirring occasionally, until lightly toasted, 2-3 minutes.

Pour in ¾ cup water (1½ cups for 4), stock concentrate, and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 6-8 minutes.

Drain any excess liquid if necessary. Cover pot and set aside.
3

Meanwhile, pat salmon* dry with paper towels. Season all over with remaining Italian Seasoning, salt, and pepper.

Heat 1 TBSP butter and 1 TBSP olive oil in a large, preferably nonstick, pan over medium-high heat. Add salmon 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. Remove from pan and set aside.
4

While salmon cooks, using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Zest and quarter lemon.

In a medium bowl, combine scallion greens, tomato, and zucchini ribbons. Add a large drizzle of olive oil and juice from half the lemon. Season generously with salt and pepper. Toss to combine.
5

In a small bowl, combine sour cream, ¼ tsp lemon zest (½ tsp for 4 servings), salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.

Fluff couscous with a fork; stir in remaining lemon zest. Season with salt and pepper.
6

Divide couscous between bowls or plates; top with salmon and salad. Drizzle crema over everything. Serve with remaining lemon wedges on the side.

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