Salmon Limone
with Couscous, Italian Herbs, and a Zucchini Ribbon Salad
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 seared in the pan. But the real showstopper might be the zucchini ribbon salad, which is a pretty as it is delightfully refreshing (and fun to twirl around your fork).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Scallions
1 unit
Roma Tomato
½ cup
Couscous
(Contains Wheat)
1 unit
Chicken Stock Concentrate
10 ounce
Skin-on Salmon
(Contains Fish)
1 teaspoon
Italian Seasoning
1 unit
Zucchini
1 unit
Lemon
2 tablespoon
Sour Cream
(Contains Milk)
Not included in your delivery
2 tablespoon
Butter
(Contains Milk)
5 teaspoon
Olive Oil
Salt
Pepper
Nutrition Values
Utensils
Instructions
Wash and dry all produce. Trim and thinly slice scallions, keeping greens and whites separate. Halve tomato, then cut into ½-inch pieces.
Melt 1 TBSP butter in a medium pot over medium-high heat. Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. Pour in 1 cup water and stock concentrate, then bring to a boil. Lower heat slightly and let simmer until al dente, 7-9 minutes. Cover pot and set aside.
Rinse salmon and pat dry with paper towel. Season all over with salt, pepper, and Italian seasoning. Heat 1 TBSP butter and 1 TBSP olive oil in a medium pan over medium-high heat (use a nonstick pan if you have one). Add salmon and cook skin-side down until crisp, 3-4 minutes. Flip and cook until opaque, about 3 minutes more.
Meanwhile, using a peeler, shave zucchini lengthwise into ribbons, rotating until you get to the seedy core; discard core. Zest lemon, then cut in half; cut one half into 2 wedges. Place scallion greens, tomato, and zucchini in a medium bowl. Add a large drizzle of olive oil and squeeze in juice from lemon half. Toss to combine and season with salt and pepper.
Fluff couscous with a fork, then stir in scallion whites and all but ¼ tsp of the lemon zest. Season with salt and pepper. Divide couscous between bowls or plates.
Arrange salmon on top of couscous on plates. Spoon over veggies. In a small bowl, stir together reserved lemon zest, sour cream, salt, and pepper; add a splash or two of water as needed to give mixture a loose, drizzly consistency. Drizzle mixture over everything. Serve with lemon wedges for squeezing over.
