Directions: |
Directions:Cook Couscous:
Bring one cup water or stock (or combination of both to equal one cup) and a pinch of salt to a boil in a small pot. Once boiling, add couscous. Remove from heat, cover, and let stand until the rest of the meal is ready.
Cook Salmon:
Heat a drizzle of olive oil in a large pan over medium-high heat (use a non-stick pan if you have it). Rinse salmon and pat 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 to 6 minutes per side.
Prep:
Wash and dry all produce. Halve lemon. Halve and core apple, then thinly slice.
Make Sauce:
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:
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:
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.
Number Of Servings:
2
Preparation Time:
30 mins |
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 half a lime to a whole 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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This recipe for Maddy's Spiced Dijon Salmon is from