Directions: |
Directions:Cook Couscous
1.Bring 1 cup water, stock concentrate, and a pinch of salt to a boil in a small pot. Once boiling, add couscous. Remove from heat, cover, and let stand until rest of meal is ready.
Cook Salmon
2. Heat a drizzle of olive oil in a large pan over medium-high heat (use a nonstick pan if you have it). Pat salmon dry with a paper towel. Season all over with salt, pepper, and Turkish spice. Add to pan skin-side down. Cook to desired doneness, 3-6 minutes per side.
Prep
3. Wash and dry all produce. Halve lemon. Halve and core apple, then thinly slice.
Make Sauce:
4. Place brown sugar in a medium bowl. Squeeze in juice from one lemon half and stir to dissolve sugar. Add mustard and sour cream and stir to combine. Season with salt and pepper.
Dress Salad
5. Place arugula, apple, and pecans in a large bowl. Add a big squeeze of lemon and a drizzle of olive oil and toss to combine. Season with salt and pepper.
Finish and Serve
6. Fluff couscous with a fork and season with salt and pepper. Divide couscous between plates, then top with salmon. Drizzle with sauce. Serve with salad on the side. |
Personal
Notes: |
Personal
Notes: This is my absolute favorite way to eat salmon. Another good alternative is wasabi salmon. You just cook the salmon on a stove top as you normally would, but you mix together sour cream and add wasabi until it has your desired kick then squeeze .5 a lime to a lime, depending on how many servings you are making. For the salad, the dressing this recipe has is a little boring for me. I personally like to use mom's famous vinaigrette recipe which is 2 parts olive oil, 1 part white wine vinegar ratio with dijon mustard and salt and pepper. I also add a squeeze of lemon!
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