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).
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
2 unit
Scallions
1 unit
Roma Tomato
½ cup
Israeli Couscous
(Contains Wheat)
1 unit
Chicken Stock Concentrate
10 ounce
Salmon
(Contains Fish)
1 tablespoon
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 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.
