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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.

Ethan Mick

over Carrot & Currant Couscous

Seared Salmon & Lemon Yogurt

Middle Eastern-Style Spiced Wild Salmon Fillets

Yellow Couscous

Grape Or Cherry Tomatoes

Carrots

Dried Currants

Garlic

Plain Nonfat Greek Yogurt

Pink Or Yellow Lemon

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.

Prepare the ingredients & make the lemon yogurt:

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 couscous:

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 fish:

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.

Cook the vegetables:

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!