Name: Dukkah-Spiced Salmon with Lemony Couscous
Prep time: 5 min
Cook time: 5 min
Yield: 4
Ingredients: For the mint yogurt sauce -; 1 cup whole milk plain yogurt -; 1 1/2 teaspoons olive oil -; 1 1/2 teaspoons fresh lemon juice -; 1/4 cup minced fresh mint leaves -; 1/4 teaspoon kosher salt, plus more to taste -; Pinch freshly ground black pepper -; For the pearl couscous -; 1 1/2 cups water -; 1 1/2 tablespoons olive oil -; 1 (1-inch) cinnamon stick -; 1 to 2 dried bay leaves -; 1 small shallot, diced (about 2 tablespoons) -; 1 cup dried pearl couscous -; 1/4 cup golden raisins -; 1/2 teaspoon kosher salt -; Zest from one lemon (about 1 1/2 tablespoons) -; 1 1/2 tablespoons fresh lemon juice -; For the salmon -; 4 (6-ounce) skin-on salmon fillets (about 1 1/2 pounds total) -; 1/2 teaspoon kosher salt -; 1/3 cup store-bought or homemade dukkah -; 1 1/2 teaspoons olive oil -

Dukkah-Spiced Salmon with Lemony Couscous

Recipe information

Cooking:

5 min.

Servings per container:

Source:

More details

Ingredients for - Dukkah-Spiced Salmon with Lemony Couscous

1. For the mint yogurt sauce -

2. 1 cup whole milk plain yogurt -

3. 1 1/2 teaspoons olive oil -

4. 1 1/2 teaspoons fresh lemon juice -

5. 1/4 cup minced fresh mint leaves -

6. 1/4 teaspoon kosher salt, plus more to taste -

7. Pinch freshly ground black pepper -

8. For the pearl couscous -

9. 1 1/2 cups water -

10. 1 1/2 tablespoons olive oil -

11. 1 (1-inch) cinnamon stick -

12. 1 to 2 dried bay leaves -

13. 1 small shallot, diced (about 2 tablespoons) -

14. 1 cup dried pearl couscous -

15. 1/4 cup golden raisins -

16. 1/2 teaspoon kosher salt -

17. Zest from one lemon (about 1 1/2 tablespoons) -

18. 1 1/2 tablespoons fresh lemon juice -

19. For the salmon -

20. 4 (6-ounce) skin-on salmon fillets (about 1 1/2 pounds total) -

21. 1/2 teaspoon kosher salt -

22. 1/3 cup store-bought or homemade dukkah -

23. 1 1/2 teaspoons olive oil -

How to cook deliciously - Dukkah-Spiced Salmon with Lemony Couscous

1. Stage

Make the yogurt sauce: In a medium bowl, stir the yogurt, olive oil, lemon juice, mint, salt, and black pepper to combine. Taste and adjust seasoning with salt and black pepper. Cover with plastic wrap and chill it in the fridge for 30 minutes.

2. Stage

Heat the water: In a small pot over high heat, add the water. Cover the pot with a lid and bring it to a boil. Lower the heat to a simmer. The boiled water will be used to cook the couscous.

3. Stage

Meanwhile, start the couscous: In a medium (10-inch) pan over medium heat, add the oil, cinnamon stick, and bay leaves. They will sizzle and start changing color after about 10 to 12 seconds. Add the shallots and cook them for 2 to 3 minutes, stirring occasionally, until they are translucent.

4. Stage

Add couscous and raisins: Add the couscous and raisins and toast them for 3 to 4 minutes, stirring frequently. Add the salt, lemon zest, and boiled water. Once it comes up to a rolling boil, turn the heat down to a simmer, cover the pan with a lid, and cook for 7 to 8 minutes. At this point, the couscous won’t be cooked through.

5. Stage

Finish cooking the couscous: Remove the lid and stir in the lemon juice. Put the lid back on and finish cooking it for 5 to 7 minutes.

6. Stage

Preheat the oven: If you like your salmon well-done, I recommend preheating the oven to 400°F to finish cooking it after pan searing.

7. Stage

Season the salmon: Pat the salmon dry with a paper towel. Season both sides with salt and only the skinless side with dukkah. Use your hands to press gently to secure the dukkah onto the salmon.

8. Stage

Cook the salmon: In a large cast iron or nonstick skillet over medium-high heat, heat the oil. Gently add the salmon skin side-down and cook for 3 to 4 minutes until the skin is crispy. Use a spatula to carefully flip the salmon, and cook it for 3 to 4 minutes. This should give you a medium-rare salmon. For a well-done salmon that is cooked through, but not dry, transfer the skillet into the preheated oven for 3 minutes.

9. Stage

Serve: Transfer the salmon onto plates and serve with the mint yogurt sauce and lemony couscous.