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Salmon Limone

Salmon Limone

with Couscous, Italian Herbs, and Zucchini Ribbon Salad

Limone is Italian for lemon, so you know this fish dish is going to have some vitamin-C-packing sour power. But that’s only the start of it: there are veggies and herbs and beautiful fillets, too. Bubbly Israeli couscous is toasted and simmered with a little butter. Then the salmon is dusted with our Italian seasoning and seared in the pan. But the real showstopper might be the zucchini ribbon salad, which is a pretty as it is delightfully refreshing (and fun to twirl around your fork).

Allergens:
Cereals containing gluten
Fish
Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes
Active
DifficultyEasy

Ingredients

serving amount

2

Scallions

1

Roma Tomato

½

Israeli Couscous

(Contains: Cereals containing gluten)

1

Chicken Stock Concentrate

10

Salmon Fillets

(Contains: Fish)

1

Italian Seasoning

1

Zucchini

1

Lemon

2

Sour Cream

(Contains: Milk)

2

Butter

(Contains: Milk)

Not included in your delivery

5

Olive Oil

Salt

Pepper

Nutritional information

/ per serving
Energy (kJ)3054 kJ
Energy (kcal)730 kcal
Fat46 g
of which saturates15 g
Carbohydrate44 g
of which sugars8 g
Protein30 g
Salt310 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Medium Pot
Paper Towel
Large Frying Pan
Medium Bowl
Peeler
Zester
Small Bowl

Instructions

Prep
1

Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice tomato.

Cook Couscous
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.

Cook Salmon
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.

Toss Veggies
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.

Finish Couscous and Make Crema
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.

Serve
6

Divide couscous between bowls or plates; top with salmon and salad. Drizzle crema over everything. Serve with lemon wedges on the side.

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