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A serving of Moroccan Lemon-Seared Salmon with Sundried Tomato Couscous, which features products from Pure by J.L. Kraft Dressings.

Moroccan Lemon-Seared Salmon with Sundried Tomato Couscous

Totale

45 min

Servings

2 Portions

Ingrédients

1/2 tasse

Pure J.L. KRAFT Moroccan Lemon Dressing & Marinade add more for drizzling

1/4 tasse

Pure by J.L. KRAFT Sundried Tomato Dressing & Marinade

3/4 tasse

water

1 tasse

couscous

2 

Atlantic salmon fillets, skin off

1 c. à café

ground cumin

2 c. à café

smoked paprika

2 c. à café

garlic powder

2 c. à café

onion powder

1 c. à café

salt

1 c. à café

black pepper

2 c. à café

sundried tomato pesto

2 c. à soupe

chopped parsley

2 c. à soupe

toasted pine nuts

- 

zest from 1 lemon

- 

vegetable oil

Préparation

Étape 1

Marinate salmon with Moroccan Lemon Dressing & Marinade for 20 minutes.

Étape 2

Place couscous in a bowl and mix with sundried tomato pesto.

Étape 3

Bring water to a boil in a pot. Remove from heat, add the Sundried Tomato Dressing & Marinade and pour this mixture over the couscous. Cover and allow to sit undisturbed for 5-10 minutes.

Étape 4

Combine dry spices onto a plate. Remove salmon from marinade and pat dry. Dip one side into the spice mixture.

Étape 5

Heat a skillet on medium low with a touch of vegetable oil. Sear salmon (spice side down) until the spice has set to form a crust. Flip, cover with a lid, and continue to cook for 5-8 minutes to your desired doneness.

Étape 6

Remove salmon from pan, then allow pan to cool slightly before wiping clean. Return salmon to panand drizzle with Moroccan Lemon Dressing & Marinade.

Étape 7

Remove couscous cover, add parsley, pine nuts and fluff with a fork. Serve with salmon. Be sure to drizzle some of the Moroccan Lemon Dressing & Marinade from the pan over top of the entire dish. Garnish with lemon zest.

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