Monday, November 28, 2016

Salmon with Wine Lemon Couscous

Nick loves this recipe! We have made twice in a week after this one. The fish is very tender and the couscous with carrots is incredibly flavorful. We got the recipe from here:


2 tablespoons 2% reduced-fat Greek yogurt
2 tablespoons chopped fresh chives
2 tablespoons olive oil, divided
4 teaspoons lemon juice, divided
4 (6-ounce) salmon fillets
1 1/8 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2 cups finely chopped carrots
1/4 cup minced shallots
2 teaspoons minced garlic
1/3 cup dry white wine
1 cup hot cooked couscous


1. Preheat oven to 450°.

2. Combine yogurt, chives, 2 teaspoons oil, and 1 tablespoon juice; stir with a whisk. Sprinkle fish with 1/2 teaspoon salt and 1/4 teaspoon pepper. Rub with 2 tablespoons yogurt mixture. Heat an ovenproof skillet over high heat. Add 1 teaspoon oil to pan. Add fish, skin side down; cook 2 minutes. Transfer to oven. Bake at 450° for 5 minutes. Turn fish; cook 1 minute or until done.

3. Heat a skillet over medium-high heat. Add remaining 1 tablespoon oil to pan. Add carrots, shallots, and garlic; cook 4 minutes, stirring occasionally. Add remaining 1 teaspoon lemon juice, remaining 5/8 teaspoon salt, remaining 1/4 teaspoon pepper, and wine. Cook 30 seconds. Add couscous; toss. Serve fish with couscous and yogurt mixture.

What we liked:

Nick loves the fish! Alona liked it, however the second time we made it the fish was a slightly fattier cut and was not as good. The couscous was also excellent and the carrots really added to the dish. 

What we didn't like:

A fatty piece of fish makes the dish way too soft and rich. 

What Kaspian thought about it:

Kaspian liked the carrots and the couscous, but he refused to touch the fish. 

Next time:

Make sure we have a very lean cut of fish and remove any fat on the cut. 

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