\nPrep: 5 Cook: 30<\/p>\n
- \n
- 2<\/span>scallions<\/span><\/li>\n
- 1<\/span>heaping tsp chicken stock concentrate (BTB)<\/span><\/li>\n
- 1<\/span>zucchini<\/span><\/li>\n
- 1<\/span>tomato <\/span><\/li>\n
- 2\u00bd<\/span>oz Israeli couscous<\/span><\/li>\n
- 10<\/span>oz salmon<\/span><\/li>\n
- \u00bd<\/span>tsp Italian seasoning<\/span><\/li>\n
- lemon crema (see below)
\n<\/span><\/li>\n- salt & pepper<\/span><\/li>\n
- 1<\/span>TBS cooking oil<\/span><\/li>\n
- 1<\/span>TBS butter<\/span><\/li>\n<\/ul>\n
Start prep: <\/strong><\/p>\n
Wash and dry produce.<\/p>\n
Trim and thinly slice scallions<\/strong>, separating whites<\/strong> from greens<\/strong>. Trim and quarter zucchini<\/strong> lengthwise, cut crosswise into \u00bc-inch-thick pieces.<\/p>\n
Preheat oven to 425\u00b0F.<\/p>\n
Cook salmon: <\/strong><\/p>\n
Heat a drizzle of oil<\/strong> in a large, preferably nonstick, pan over medium-high heat.<\/p>\n
Pat salmon<\/strong> dry with paper towels. Season all over with salt,<\/strong> and pepper.<\/strong><\/p>\n
Add salmon,<\/strong> skin sides down, and cook until skin is crispy, 3- to 5-minutes.<\/p>\n
Flip salmon<\/strong> and place pan in oven. Roast until opaque and cooked through, 7- to 10-minutes more. Remove from oven and set aside.<\/p>\n
Cook couscous: <\/strong><\/p>\n
While the salmon is cooking, melt 1 TBS butter<\/strong> in a medium pot over medium-high heat. Add couscous<\/strong>, scallion<\/strong> whites<\/strong>, and \u00bd tsp Italian<\/strong> Seasoning<\/strong>, cook, stirring occasionally, until lightly toasted, 2- to 3-minutes.<\/p>\n
Add \u00be cup water, stock concentrate,<\/strong> and a pinch of salt.<\/strong> Bring to a boil, then cover and reduce to a low simmer. Cook until couscous<\/strong> is al dente, 6- to 8-minutes.<\/p>\n
Drain any excess liquid if necessary. Keep covered until ready to serve.<\/p>\n
Cook zucchini: <\/strong><\/p>\n
While couscous<\/strong> cooks, heat a large drizzle of oil<\/strong> in a medium, preferably nonstick, pan over medium-high heat. \u00a0Add zucchini,<\/strong> cook, stirring occasionally, until lightly browned and softened, 3- to 4-minutes. Season with salt and pepper.<\/p>\n
Turn off heat, transfer to the pot with the couscous. Cover to keep warm<\/p>\n
Finish prep & make crema: <\/strong><\/p>\n
While salmon<\/strong> cooks, zest, and quarter lemon.<\/strong> Dice tomato.<\/strong><\/p>\n
In a small bowl, combine crema,<\/strong> \u00bc tsp lemon<\/strong>\u00a0zest, salt,<\/strong> and pepper.<\/strong><\/p>\n
![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2024\/03\/SalmonLimoneServe.jpg?resize=150%2C150\")
<\/p>\nFinish & serve: <\/strong><\/p>\n
Fluff couscous<\/strong> with a fork, stir in zucchini, tomato, scallion greens,<\/strong> remaining lemon zest,<\/strong> and a squeeze of lemon juice.<\/strong> Season with salt<\/strong> and pepper.<\/strong><\/p>\n
Divide couscous<\/strong> between bowls or plates, top with salmon.<\/strong> Drizzle everything with zesty crema.<\/strong> Serve with remaining lemon wedges<\/strong> on the side.<\/p>\n
Lemon Crema<\/h3>\n
- \n
- 1-2<\/span>TBS sour cream<\/span><\/li>\n
- \u00bd<\/span>lemon or lime, zested<\/span><\/li>\n
- water<\/span><\/li>\n
- salt<\/span><\/li>\n<\/ul>\n
Make crema: <\/strong><\/p>\n
In a separate small bowl, combine sour cream<\/strong>, remaining zest<\/strong>, and a squeeze of juice<\/strong>. Add water<\/strong> 1 tsp at a time until mixture reaches a drizzling consistency. Season with salt<\/strong>.<\/p>\n","protected":false},"excerpt":{"rendered":"
Yield: 2 Adapted from: Hello Fresh Tender, butter-toasted Israeli couscous, with juicy tomato, saut\u00e9ed zucchini, and a double dose of lemon zest and juice. topped with pan-seared salmon dusted with Italian seasoning. Drizzled with a lemony crema for the finishing touch. Note: Tasty, but directions need improvement. I’m changing from stove top only to salmon finished in oven. Prep: 5 Cook: 30 2scallions 1heaping tsp chicken stock concentrate (BTB) 1zucchini 1tomato 2\u00bdoz Israeli couscous 10oz salmon \u00bdtsp Italian seasoning lemon…<\/p>\n
- \u00bd<\/span>lemon or lime, zested<\/span><\/li>\n
- 1<\/span>heaping tsp chicken stock concentrate (BTB)<\/span><\/li>\n