Seared Salmon & Lemon Yogurt over Carrot & Currant Couscous

Seared Salmon & Lemon Yogurt

over Carrot & Currant Couscous

25 MIN
2 Servings
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From the Test Kitchen

This vibrant dish features our new marinated salmon, which comes coated with a flavorful Middle Eastern-style blend of saffron, mint, cumin, and more. We’re serving it over a bed of fluffy couscous studded with bites of sweet currants, carrots, and juicy tomatoes.

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  • Nutrition
    PER SERVING
  • Calories
    490 Cals (est.)
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fresh
ingredients
Seared Salmon & Lemon Yogurt over Carrot & Currant Couscous
Title
  • 2 Middle Eastern-Style Spiced Wild Salmon Fillets
  • ½ cup Yellow Couscous
  • 4 oz Grape Or Cherry Tomatoes
  • 6 oz Carrots
  • 2 Tbsps Dried Currants
  • 2 cloves Garlic
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Pink Or Yellow Lemon
Prepare the ingredients & make the lemon yogurt:
1 Prepare the ingredients & make the lemon yogurt:

Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. 

Cook the couscous:
2 Cook the couscous:

In a medium pot, combine the couscous, currants, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm. 

Cook the fish:
3 Cook the fish:

While the couscous cooks, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

Cook the vegetables:
4 Cook the vegetables:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and halved tomatoes. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Turn off the heat. 

Finish the couscous & serve your dish:
5 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the cooked vegetables, the juice of the remaining lemon wedges, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished couscous. Top with the lemon yogurt. Enjoy!

Tips from Home Chefs

Prepare the ingredients & make the lemon yogurt:
1 Prepare the ingredients & make the lemon yogurt:

Wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Peel and roughly chop 2 cloves of garlic. Halve the tomatoes. Quarter and deseed the lemon. In a bowl, combine the yogurt and the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. 

2 Cook the couscous:

In a medium pot, combine the couscous, currants, and 3/4 cup of water; season with salt and pepper. Heat to boiling on high. Once boiling, turn off the heat. Cover and let stand 6 to 8 minutes, or until the water has been absorbed and the couscous is tender. Fluff with a fork. Cover to keep warm. 

Cook the couscous:
Cook the fish:
3 Cook the fish:

While the couscous cooks, pat the fish dry with paper towels. Season with salt and pepper on both sides. In a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium until hot. Add the seasoned fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 to 4 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate.

4 Cook the vegetables:

Add 1 teaspoon of olive oil to the pan of reserved fond; heat on medium-high until hot. Add the sliced carrots. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chopped garlic and halved tomatoes. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened. Turn off the heat. 

Cook the vegetables:
Finish the couscous & serve your dish:
5 Finish the couscous & serve your dish:

To the pot of cooked couscous, add the cooked vegetables, the juice of the remaining lemon wedges, and 1 teaspoon of olive oil. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked fish over the finished couscous. Top with the lemon yogurt. Enjoy!

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