Crispy Skin Salmon & Saffron Veggie Couscous with Romesco Mayo
New & Notable

Crispy Skin Salmon & Saffron Veggie Couscous

with Romesco Mayo

30 MIN
2 Servings
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From the Test Kitchen

For this flavor-packed dish, we're searing salmon in the pan to achieve a crispy crust and a soft, flaky interior, then serving it over buttery saffron couscous studded with zucchini, tomatoes, and sweet currants. You'll top the dish with a creamy romesco mayo for the perfect balance of flavors.
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  • Nutrition
    PER SERVING
  • Calories
    740 Cals (est.)
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fresh
ingredients
Crispy Skin Salmon & Saffron Veggie Couscous with Romesco Mayo
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Pearl Couscous
  • 1 Zucchini
  • 4 oz Grape Tomatoes
  • 3 Tbsps Romesco Sauce (Contains Almonds)
  • 2 Tbsps Dried Currants
  • 2 Tbsps Mayonnaise
  • ½ oz Salted Butter
  • 1 pinch Saffron
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
Cook the couscous
1 Cook the couscous

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the couscous and saffron. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

Prepare the ingredients
2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Place the currants in a bowl; cover with warm water. Set aside to rehydrate at least 10 minutes. Medium dice the zucchini. Halve the tomatoes. In a bowl, combine the romesco sauce and mayonnaise; season with salt and pepper.

Cook the vegetables & finish the couscous
3 Cook the vegetables & finish the couscous

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to the pot of cooked couscous. Add the butter and rehydrated currants (draining before adding). Stir until combined and the butter is melted. Taste, then season with salt and pepper if desired. Cover to keep warm.

Cook the fish & serve your dish
4 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the finished couscous topped with the cooked fish. Drizzle with the romesco mayo. Enjoy!

Tips from Home Chefs

Cook the couscous
1 Cook the couscous

Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Once boiling, add the couscous and saffron. Cook, stirring occasionally, 5 to 7 minutes, or until tender. Turn off the heat. Drain thoroughly and return to the pot. Cover to keep warm.

2 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Place the currants in a bowl; cover with warm water. Set aside to rehydrate at least 10 minutes. Medium dice the zucchini. Halve the tomatoes. In a bowl, combine the romesco sauce and mayonnaise; season with salt and pepper.

Prepare the ingredients
Cook the vegetables & finish the couscous
3 Cook the vegetables & finish the couscous

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced zucchini in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the halved tomatoes; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Transfer to the pot of cooked couscous. Add the butter and rehydrated currants (draining before adding). Stir until combined and the butter is melted. Taste, then season with salt and pepper if desired. Cover to keep warm.

4 Cook the fish & serve your dish

Pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Turn off the heat. Serve the finished couscous topped with the cooked fish. Drizzle with the romesco mayo. Enjoy!

Cook the fish & serve your dish
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