Seared Icelandic Cod & Lemon-Dijon Sauce
plus Garlic Couscous & Roasted Green Beans
Looking for a meal that’s light and bright but still supremely satisfying? This salmon dish is all that and more. You’ll pan-sear the fillets, then place atop a bed of garlicky toasted couscous. Drizzle with a tangy mustard-lemon sauce, swirled with butter and as much zest as you please, then plate it all up with sweet roasted carrots to round out this simple, delicious dish.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Veggie Stock Concentrate
12 ounce
Carrot
1 unit
Lemon
2 clove
Garlic
10 ounce
Icelandic Cod
(Contains: Fish)
2 teaspoon
Dijon Mustard
¾ cup
Israeli Couscous
(Contains: Wheat)
Not included in your delivery
2.5 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
5 teaspoon (tsp)
Cooking Oil
½ teaspoon (tsp)
Sugar
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce.
Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince or grate garlic. Zest and quarter lemon.
Toss carrots on a baking sheet with a large drizzle of oil, salt, and pepper.
Roast on top rack until golden brown and tender, 20-25 minutes.
Meanwhile, heat a drizzle of oil in a small pot over medium-high heat. Add couscous, half the garlic, and a big pinch of salt. Cook, stirring constantly, until couscous is toasted and garlic is fragrant, 1-2 minutes.
Add stock concentrate and 1 cup water (2 cups for 4 servings). Bring to a boil, then cover and reduce heat to low. Cook couscous until tender, 6-8 minutes.
Keep covered off heat until ready to serve.
While couscous cooks, pat salmon* dry with paper towels; season with salt and pepper.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add salmon to pan, skin sides down. Cook salmon until skin is crisp, 5-7 minutes.
Flip and cook until cooked through, 1-2 minutes more. Turn off heat; transfer to a plate. Wipe out pan and let cool slightly.
Dice 2 TBSP butter (4 TBSP for 4 servings) into ½-inch pieces.
In a small bowl, combine mustard, 1 TBSP water, ½ tsp sugar, juice from two lemon wedges, and as much lemon zest as you like. (For 4, use 2 TBSP water, 1 tsp sugar, and juice from four wedges.)
Heat a drizzle of oil in pan used for salmon over medium heat. Add remaining garlic and a pinch of salt. Cook, stirring occasionally, until fragrant, 30-60 seconds.
Whisk in mustard mixture. Add diced butter one piece at a time, whisking constantly, until butter has melted and sauce has thickened, 1-2 minutes more.
Keep covered off heat until ready to serve.
Stir ½ TBSP butter (1 TBSP for 4 servings) into pot with couscous until melted. Taste and season with salt and pepper if desired.
Divide couscous and carrots between plates in separate sections. Top couscous with salmon and drizzle salmon with lemon-Dijon sauce. Serve with a squeeze of lemon juice and any remaining lemon wedges on the side.
