HF- Salmon LimoneAlice Morbey2023-09-16T19:05:49+00:00Array
(
[recipe_id] => 72493
[name] => HF- Salmon Limone
[description] => Allergens - Wheat, Fish, Milk Difficulty - Easy
[course] => dinner
[prep_time_mins] => 0
[cooking_time_mins] => 20
[makes_or_serves] => serves
[servings] => 2
[images] => Array
(
)
[ingredients] => Array
(
[0] => Array
(
[amount] => 2 Unit
[name] => Scallions
)
[1] => Array
(
[amount] => 1/2 Cup
[name] => Israeli Couscous (Contaisn Wheat)
)
[2] => Array
(
[amount] => 10 Ounce
[name] => Salmon (Contains Fish)
)
[3] => Array
(
[amount] => 1 Unit
[name] => Zucchini
)
[4] => Array
(
[amount] => 2 Tablespoon
[name] => Sour Cream (Contains Milk)
)
[5] => Array
(
[amount] => 1 Unit
[name] => Roma Tomato
)
[6] => Array
(
[amount] => 1 Unit
[name] => Chicken Stock Concentrate
)
[7] => Array
(
[amount] => 1 Teaspoon
[name] => Italian Seasoning
)
[8] => Array
(
[amount] => 1 Unit
[name] => Lemon
)
)
[steps] => Array
(
[0] => Array
(
[description] => Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice tomato.
)
[1] => Array
(
[description] => 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.
)
[2] => Array
(
[description] => 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.
)
[3] => Array
(
[description] => 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.
)
[4] => Array
(
[description] => 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.
)
[5] => Array
(
[description] => Divide couscous between bowls or plates; top with salmon and salad. Drizzle crema over everything. Serve with lemon wedges on the side.
)
)
[nutrition] => Array
(
[energy_kcal] => 730
[energy_kj] => 174.474187
[fat] => 46
[carbohydrate] => 44
[protein] => 30
[saturated_fat] => 15
[sugars] => 8
[fibre] => 6
[salt] => 0.775
[sodium] => 0.31
[fruit_veg_or_nuts_pct] => 0.00
[solid_or_liquid] => solid
[serving_size] =>
[nutriscore_score] =>
[nutriscore_grade] =>
)
)
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
- Wash and dry all 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 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.
- 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.
- 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.
- 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.
- 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
