HF- Salmon Limone

HF- Salmon Limone

Allergens - Wheat, Fish, Milk Difficulty - Easy
Serves2CourseDinnerCook20 minsTotal Time20 mins
  • 2 Unit Scallions
  • 1/2 Cup Israeli Couscous (Contaisn Wheat)
  • 10 Ounce Salmon (Contains Fish)
  • 1 Unit Zucchini
  • 2 Tablespoon Sour Cream (Contains Milk)
  • 1 Unit Roma Tomato
  • 1 Unit Chicken Stock Concentrate
  • 1 Teaspoon Italian Seasoning
  • 1 Unit Lemon
  1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice tomato.
  2. Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over mediumhigh heat. Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. Pour in ¾ cup water (1½ cups for 4) and stock concentrate. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al dente, 6-8 minutes. Pour out any excess liquid, if necessary. Cover pot and set aside.
  3. Rinse salmon, then pat dry with paper towels. Season all over with salt, pepper, and Italian Seasoning. Heat 1 TBSP butter and 1 TBSP olive oil in a large, preferably nonstick, pan over medium-high heat. Add salmon skin sides down and cook until skin is browned and crispy, 3-4 minutes. Flip and cook until fish is opaque and cooked through, 3-4 minutes more. Transfer to a paper-towel-lined plate.
  4. Meanwhile, using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core; discard core. Zest and halve lemon; cut one half into 2 wedges (for 4 servings, halve one lemon and quarter other). In a medium bowl, combine scallion greens, tomato, and zucchini ribbons. Add a large drizzle of olive oil and juice from lemon half (two halves for 4). Season with salt and pepper and toss to combine.
  5. Reserve ¼ tsp lemon zest (½ tsp for 4 servings). Fluff couscous with a fork; stir in scallion whites and remaining lemon zest. Season with salt and pepper. In a small bowl, combine sour cream, reserved lemon zest, salt, and pepper. Add water 1 tsp at a time until mixture reaches a drizzling consistency.
  6. Divide couscous between bowls or plates; top with salmon and salad. Drizzle crema over everything. Serve with lemon wedges on the side.

Typical values per serving

Energy174kJ / 730kcalsFat46gSaturated Fat15gCarbohydrates44gSugars8gProtein30gFibre6gSalt0.775g

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