MEDITERRANEAN SALMON AND COUSCOUS
Need a fresh recipe for your Alaska Home Pack salmon filets? We humbly suggest this incredible Mediterranean Salmon and Couscous. Pro tip: make extra sauce. Just trust us.
Ingredients:
- 15-20 sprigs of mint, finely chopped
- ¼ cup parsley, finely chopped
- ¼ cup fresh dill, finely chopped
- 1 tbsp. fresh thyme, stripped
- Lemon, zest and juice
- 1 cup Chobani Whole Milk Greek yogurt
- 2 tbsp. extra virgin olive oil, plus more for cooking
- ½ cup Bob’s Red Mill Tri-Color Pearl Couscous
- ½ cup cherry tomatoes, halved
- ½ lb. asparagus, finely sliced
- 1 shallot, finely sliced
- 2 King Salmon filets from Alaska Home Pack
Instructions:
- Cook couscous according to package instructions. Drain and set aside.
- In a blender, mix mint, parsley, dill, lemon juice, lemon zest, yogurt, and 2 tbsp. olive oil. Blend until smooth and uniform.
- Sauté shallot and asparagus in olive oil until fragrant and tender. Stir in couscous and cook for about 5 minutes on medium-low heat.
- Remove from heat and stir in cherry tomatoes. Set aside.
- To prepare the salmon filets, start by seasoning both sides with salt.
- Heat pan over high heat with olive oil and thyme, then press filets into pan skin-side down.
- Sear. Flip and braise with oil and thyme.
- Plate by swiping yogurt sauce directly onto the dish, then topping with a bed of couscous. Place salmon filets on top, adding more mint to garnish if desired. Enjoy!