with Couscous, Tomatoes and Spinach
Ingredients: Salmon fillets • Baby tomato • Moroccan couscous (wheat) (durum wheat semolina) • Lemon • Spinach • Capers (capers, water, salt, vinegar, calcium chloride, potassium sorbate) • Mayonnaise (mustard, egg) (canola and/or soy oil, liquid whole egg, frozen egg yolk, water, salt, sugar, vinegar, concentrated lemon juice, spice extract, mustard, lactic acid, calcium disodium EDTA) • Dijon mustard (mustard) (water, mustard seed, mustard flour, vinegar, salt, white wine, spices, xanthan gum, citric acid, tartaric acid) • Dill • Garlic.
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Salmon Fillets, skin-on
250 g
Couscous
0.5 cup
Baby Tomatoes
113 g
Garlic, cloves
1 unit(s)
Capers
30 g
Lemon
1 unit(s)
Dill
7 g
Baby Spinach
56 g
Dijon Mustard
0.5 tbsp
Mayonnaise
2 tbsp
Salt
0.25 tsp
Pepper
0.125 tsp
Oil
4 tsp
- Before starting, wash and dry all produce.
- To a medium pot, add 2/3 cup (1 1/3 cups) water and 1/8 tsp (1/4 tsp) salt. Cover and bring to a boil over high.
- Once boiling, remove the pot from heat, then add couscous. Stir to combine.
- Cover and let stand, 5 min.
- When couscous is tender, fluff with a fork.
- Meanwhile, halve tomatoes.
- Peel, then mince or grate garlic.
- Drain capers, reserving brine, then pat dry with paper towels. Roughly chop one-quarter of the capers.
- Zest lemon. Juice half the lemon, then cut remaining lemon into wedges.
- Roughly chop dill.
- Roughly chop spinach.
- Heat a large non-stick pan over medium-high.
- While the pan heats, pat salmon dry with paper towels, then season with salt and pepper.
- When the pan is hot, add 1 tsp (2 tsp) oil, then salmon, skin-side down.
- Pan-fry until skin is crispy, 4-5 min. Flip and cook for 2-3 min, until golden and cooked through.**
- Meanwhile, to a small bowl, add Dijon, mayo, chopped capers, half the lemon juice, 1 tsp (2 tsp) dill and half the garlic. (NOTE: Like extra garlic or dill? Add more!)
- Season with salt and pepper, then stir to combine.
- To a large bowl, add couscous, tomatoes, spinach, lemon zest, remaining capers, remaining lemon juice, reserved caper brine, 1 tbsp (2 tbsp) oil, remaining garlic and 1 tsp (2 tsp) dill.
- Season with salt and pepper, then stir to combine.
- Divide couscous between plates.
- Arrange salmon over top, then drizzle with caper-dill sauce.
- Sprinkle any remaining dill over top.
- Serve lemon wedges alongside.
630
kcal
Calories
36
g
Fat
6
g
Saturated Fat
43
g
Carbohydrate
3
g
Sugar
5
g
Dietary Fiber
34
g
Protein
85
mg
Cholesterol
850
mg
Sodium
0
g
Trans Fat
950
mg
Potassium
100
mg
Calcium
2.5
mg
Iron
