Salmon with Salsa Verde and Israeli Couscous
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Ingredients & Equipment
What we send
- 1/8 ounceparsley
- 4 ouncessnow peas
- 1 teaspooncapers
- 1 clovegarlic
- 1/2 cupIsraeli couscous
- 1 tablespoonwhite wine vinegar
- 4 ouncesbaby spinach
- 1 tablespoonslivered almonds
- 10 ouncessalmon
What You’ll Need
- olive oil
- kosher salt
- black pepper
- 8" medium pot with lid
- 10" medium nonstick pan with lid
- Tree Nuts
Bring a medium pot of water to a boil over high heat. Rinse all produce. Finely chop parsley leaves, discarding stems. Thinly slice snow peas crosswise. Finely chop capers. Halve lemon. Trim and discard scallion root and thinly slice. Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down repeatedly until a smooth paste forms.
Season boiling water generously with salt. Stir in couscous and cook until tender, about 8 minutes. Drain and return to pot, off heat.
Make salsa verde
While couscous cooks, in a medium bowl, stir together white wine vinegar, parsley, capers, garlic paste, juice of ½ lemon, 2 tablespoons olive oil, ⅛ teaspoon salt, and pepper as desired to combine. Set salsa verde aside until ready to serve.
Heat ½ tablespoon olive oil in a medium nonstick pan over medium heat. When oil is shimmering, add spinach and snow peas and cook, stirring to wilt spinach, about 2 minutes. Transfer spinach and snow peas to pot with couscous, along with almonds, scallion, ¼ teaspoon salt, and pepper. Stir to combine. Cover pot and set aside. Wipe pan from vegetables clean. Pat salmon dry with paper towel; season all over with ¼ teaspoon salt and pepper.
Sear salmon and char lemon
Return pan from vegetables to medium heat with 2 teaspoons olive oil. When oil is shimmering, add salmon skin-side up and remaining lemon cut-side down. Sear together until salmon is golden on bottom, 5 minutes. Flip salmon and cover pan, keeping lid slightly ajar for steam to escape. Continue searing until salmon is cooked through and opaque and lemon is charred, 3-5 minutes more.
Divide Israeli couscous between serving plates and top with salmon. Spoon over salsa verde, and serve with charred lemon for squeezing over. Dig in!