Pan Seared Salmon with Mediterranean Salsa Fresca and Toasted Couscous

• Seafood

  • 4 Salmon fillets, skinned (roughly 1 1/4 - 1 1/2 pounds

• Produce

  • 1 cup Cherry or sugar tomatoes, small
  • 1/2 tsp Coriander, ground
  • 1 tsp Dill, Fresh
  • 1 tsp Garlic, granulated
  • 1 clove Garlic
  • 1 1/2 tsp Lemon, zest
  • 1/2 tsp Onion, granulated
  • 1 tbsp Parsley
  • 1 Persian cucumber, small
  • 2 tbsp Red onion
  • 1 Teapsoon chopped flat-leaf parsley
  • 1/4 Yellow bell pepper

• Condiments

  • 2 tbsp Kalamata olives, pitted
  • 1 Mediterranean salsa fresca
  • 1 Teapsoon lemon juice

• Pasta & Grains

  • 1 Couscous, Toasted
  • 1 cup Couscous

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1 Black pepper
  • 1 Pinch Cayenne pepper
  • 1 tsp Paprika
  • 1/4 tsp Salt
  • 2 Salt

• Oils & Vinegars

  • 1 Canola oil
  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin, ground

• Liquids

  • 1 1/4 cup Water

Found on thecozyapron.com

Description

Ingredients

• 4 salmon fillets, skinned (roughly 1 ¼ – 1 ½ pounds)
• Canola oil
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• ½ teaspoon granulated onion
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ¼ teaspoon salt
• ¼ teaspoon black pepper
• Pinch cayenne pepper
• 1 teaspoon grated lemon zest
• Mediterranean Salsa Fresca (recipe below)
• Toasted Couscous (recipe below)
• 1 cup small cherry or sugar tomatoes, quartered
• 1 small persian cucumber, finely diced
• ¼ yellow bell pepper, finely diced
• 2 tablespoons pitted kalamata olives, diced
• 2 tablespoons finely diced red onion
• 1 teaspoon chopped fresh dill
• 1 teapsoon chopped flat-leaf parsley
• ½ teaspoon grated lemon zest
• 1 teapsoon lemon juice
• Salt
• Black pepper
• 1 cup couscous
• 1 ¼ cup water
• Salt
• 1 tablespoon olive oil
• 1 clove garlic, pressed through garlic press
• 1 tablespoon chopped parsley

Directions

• -Place the salmon fillets onto a plate or into a large bowl, and drizzle in about 2 tablespoon of the oil; then, sprinkle in the paprika, the granulated garlic and onion, the cumin, coriander, salt, pepper, cayenne and lemon zest, and toss everything gently to coat the fillets evenly and well; allow the salmon to marinate for at least 20 minutes, or even over night.
• -Combine all ingredients up to and including the lemon juice in a small bowl, and add a couple of pinches and salt and pepper; mix with a spoon to combine, and serve immediately, or keep covered and in the fridge until ready to serve.
• -Place a medium-small non-stick sauce pan or pot over medium heat, and add in the couscous; toast the couscous, stirring it frequently, for about a minute or so, and then pour it out of the pan/pot; set it aside for a moment.