Roasted Salmon Couscous
with Almonds and Feta Crema
Pan-fried salmon sits atop a flavour- and texture-studded, lemony couscous, loaded with briny olives, crunchy almonds and tender spinach. This North African-style melange will transport you to Morocco in mere minutes.
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Ingrédients
250 g
Filets de saumon, avec la peau
(Contient Saumon)
4 g
Mélange d'épices à l'ail et à l'aneth
(Contient Sulfites Peut contenir Lait, Moutarde, Noix, Arachides, Sésame, Soya, Blé)
½ tasse(s)
Couscous
(Contient Blé)
113 g
Jeunes épinards
1 pièce(s)
Poivron
30 g
Olives mélangées
(Peut contenir Blé, Lait, Sulfites, Oeuf, Poisson, Noix)
4 g
Sel d'ail
(Peut contenir Lait, Sulfites, Blé, Noix, Triticale, Moutarde, Soya, Sésame, Arachides)
1 pièce(s)
Citron
28 g
Amandes, tranchées
(Contient Amandes Peut contenir Soya, Sulfites, Oeuf, Gluten, Lait, Moutarde, Arachides, Sésame)
Pas inclus dans votre livraison
1 cs
Beurre*
(Contient Lait)
1 cs
Huile*
½ cc
Sucre*
0.13 cc
Sel*
0.13 cc
Poivre*
Informations nutritionnelles
Ustensiles
Instructions
- Core, then cut pepper into 1/4-inch pieces.
- Roughly chop spinach.
- Drain olives, then roughtly chop.
- Zest and juice half the lemon (whole lemon for 4 servings). Cut any remaining lemon into wedges.
- In a large bowl, combine lemon juice, 1/2 tsp (1 tsp) sugar, lemon zest and juice, half the garlic salt and pepper.
- Heat a large non-stick pan over medium heat. When hot, add almonds to the dry pan.
- Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
- Meanwhile, in a medium pot, heat 1 tbsp (2 tbsp) butter over medium. When melted, add peppers. Cook for 4-5 min, stirring occasionally, until softened.
- Add 2/3 cup (1 1/3 cups) water. Bring to a boil over high.
- Once boiling, stir in couscous. Remove the pot from heat, then cover and set aside for 5 min to rehydrate.
- With fork, fluff couscous. To bowl with dressing, add spinach, olives and couscous, then toss to coat.
- Meanwhile, pat salmon dry with paper towels. Season with, Dill-Garlic Spice Blend, remaining garlic salt and pepper.
- Return the same pan (from step 2) over medium-high.
- When hot, add 1 tbsp (2 tbsp) oil, then add salmon. Cook for 2-3 min, until browned. Flip salmon and continue cooking for 2-3 min, until cooked through.**
- Remove and discard skin, if desired.
- Divide couscous salad between plates.
- Top with salmon.
- Sprinkle with almonds.
- Squeeze a lemon wedge over top, if you like.