This vibrant dish features our new marinated salmon, which comes coated with a flavorful Middle Eastern-style blend of saffron, mint, cumin, and more. We’re serving it over a bed of fluffy couscous studded with bites of sweet currants, carrots, and juicy tomatoes.
Ingredients
- 2 Middle Eastern-Style Spiced Wild Salmon Fillets
- 1/2 c Yellow Couscous
- 4 oz Grape Or Cherry Tomatoes
- 6 oz Carrots
- 2 tbsp Dried Currants
- 2 Garlic
- 1/2 c Plain Nonfat Greek Yogurt
- 1 Pink Or Yellow Lemon
Instructions
Prepare the ingredients & make the lemon yogurt:
Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired.
Cook the couscous:
In a medium pot, combine the couscous, currants, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm.
Cook the fish:
While the couscous cooks, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.
Cook the vegetables:
Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and halved tomatoes. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Turn off the heat.
Finish the couscous & serve your dish:
To the pot of cooked couscous, add the cooked vegetables, the juice of the remaining lemon wedges, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished couscous. Top with the lemon yogurt. Enjoy!