Salmon Limone
with Couscous, Italian Herbs & 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 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).
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
2 unit
Scallions
1 unit
Roma Tomato
½ cup
Israeli Couscous
(ContainsWheat)1 unit
Chicken Stock Concentrate
10 ounce
Salmon
(ContainsFish)1 tablespoon
Italian Seasoning
1 unit
Zucchini
1 unit
Lemon
2 tablespoon
Sour Cream
(ContainsMilk)Not included in your delivery
2 tablespoon
Butter
(ContainsMilk)5 teaspoon
Olive Oil
Kosher Salt
Pepper
• Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Dice tomato.
• 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.
• 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.
• 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.
• 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.
• Divide couscous between bowls or plates; top with salmon and salad. Drizzle crema over everything. Serve with remaining lemon wedges on the side.