Tuscan-Spiced Salmon & Garlicky Couscous

Name: Tuscan-Spiced Salmon & Garlicky Couscous with Roasted Zucchini & Spicy Red Pepper Cream Sauce
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 1 clove Garlic; 1 Zucchini; 1 Onion; 2 1/2 oz Israeli Couscous; 10 oz Salmon; 1 tbsp Tuscan Heat Spice; 1 unit Chicken Stock Concentrate; 1 unit Red Pepper Jam; 2 tbsp Cream Cheese; 1 1/2 tbsp Sour Cream; 2 tsp Cooking Oil; 1 tsp Olive Oil; 1 tbsp Butter; Salt; Black Pepper

with Roasted Zucchini & Spicy Red Pepper Cream Sauce

By Recipe0 System

Fishing for a new twist on salmon? Or even a hearty brunch idea? We’ve got just the thing! Crispy skin-on fillets—seasoned with a spicy Italian spice rub—are coated in a creamy sauce made of red pepper jam, onion, tangy sour cream, and rich butter. On the side, springy, garlicky Israeli couscous and golden roasted zucchini and sliced onion—if that doesn’t lure you in, we don’t know what will!

Mediterranean

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

1 clove Garlic
1 Zucchini
1 Onion
2 1/2 oz Israeli Couscous
10 oz Salmon
1 tbsp Tuscan Heat Spice
1 unit Chicken Stock Concentrate
1 unit Red Pepper Jam
2 tbsp Cream Cheese
1 1/2 tbsp Sour Cream
2 tsp Cooking Oil
1 tsp Olive Oil
1 tbsp Butter
Salt
Black Pepper

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.

Peel and mince or grate garlic. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve and peel onion; slice half into ¼-inch-thick wedges. Finely chop remaining onion until you have 2 TBSP (4 TBSP for 4 servings).
2

Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until softened and fragrant, 30-40 seconds. Stir in couscous, ¾ cup water (1½ cups for 4 servings), and ¼ tsp salt (½ tsp for 4); bring to a boil, then reduce to a low simmer and cover. Cook until tender, 6-8 minutes. Keep covered off heat until ready to serve.
3

While couscous cooks, toss zucchini and onion wedges on a baking sheet with a drizzle of olive oil, salt, and pepper.

Roast on top rack until golden brown and tender, 14-16 minutes.
4

Meanwhile, pat salmon* dry with paper towels and season all over with ¼ tsp Tuscan Heat Spice (½ tsp for 4 servings), salt, and pepper. (You'll use more Tuscan Heat Spice in the next step.)

Heat a drizzle of oil in a large pan over medium heat. Add salmon to pan, skin sides down; cook until skin is crisp and fish is almost cooked through, 6-8 minutes.

Flip and cook until fish is opaque and cooked through, 2-3 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
5

Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. Add chopped onion and cook, stirring occasionally, until softened, 3-5 minutes. Add ½ cup water, cream cheese, stock concentrate, half the jam, and ¼ tsp Tuscan Heat Spice. (For 4, use 1 cup water, all the jam, and ½ tsp Tuscan Heat Spice.) Cook, stirring occasionally, until sauce is thickened, 2-3 minutes.

Remove from heat and stir in sour cream until smooth. Season with salt and pepper to taste.
6

Divide couscous, roasted veggies, and salmon between plates. Drizzle salmon with spicy red pepper cream sauce and serve.

Salmon is fully cooked when internal temperature reaches 145°.

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