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Turkish Spiced Salmon
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Brief Description
Turkish spiced salmon with oranges and couscous pilaf.
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Main Ingredient
salmon
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Category: Fish or seafood
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Cuisine: Turkish
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Prep Time: 30 min(s)
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Cook Time: 30 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
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Posted By: KathyD
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Posted On: Nov 12, 2021
Number of Servings:
Ingredients:
- 24 ounces - salmon fillets
- 2 teaspoons - Turkish spice blend
- 1 cups - couscous
- 4 cups - arugula
- 2 - blood oranges
- 1 - shallot
- 1 - lemon
- 1 teaspoons - honey
- 2 ounces - sliced almonds
- 2 - persian cucumber
- 2 - vegetable stock concentrate
- 14 teaspoons - olive oil divided
- - salt and pepper
Directions:
Wash and dry all produce. Bring ¾ cup water and veggie stock concentrate to a boil in a small pot.
Halve, peel, and mince shallot until you have 2 tablespoons. Thinly slice persian cucumber on a diagonal. Zest lemon and orange until you have ½ teaspoon zest from each. Halve the lemon. Peel the orange, then thinly slice crosswise into rounds. Remove any seeds.
Cook Couscous
Once water is boiling, add couscous to pot. Cover and remove from heat. Let stand until rest of meal is ready.
Make Vinaigrette
In a small bowl, whisk together shallot, juice of one lemon half, ½ teaspoon lemon zest, ½ teaspoon orange zest, 1 teaspoon honey, and 2 tablespoons olive oil. Season with salt and pepper.
Cook Salmon
Heat a drizzle of olive oil in a large pan over medium-high heat. Season salmon all over with salt, pepper, and Turkish spice blend. Add salmon to pan, skin-side down. Cook until skin is crispy, about 4-5 minutes. Flip and cook on other side until opaque in center, approximately 3-4 minutes.
Toss Salad
Toss arugula, orange rounds, almonds, cucumber, and half the vinaigrette in a large bowl. Season with salt and pepper.
TIP: If salad needs more dressing, add a squeeze of lemon and a drizzle of olive oil and toss.
Finish and Plate
Fluff couscous with a fork, then drizzle with remaining vinaigrette. Divide couscous between plates and top with salmon. Serve with salad on the side.
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