Spring is the perfect time to welcome a bright Mediterranean dinner. This healthy, flavor-packed meal features charred wild salmon served over Israeli couscous with fava beans and sweet corn, all tossed with a bright lemon vinaigrette. For more Mediterranean recipes like this one, visit littleferrarokitchen.com.
INGREDIENTS
Lemon Vinaigrette
- 1 teaspoon of Dijon mustard
- Zest and juice of 1 lemon
- 1/2 cup olive oil
- Salt and pepper to taste
- Few sprigs of fresh basil and mint, chopped finely
Israeli Couscous
- 2 cups low-sodium vegetable stock or water
- 1 cup Israeli couscous (also known as pearl couscous)
- 1 ear of corn kernels removed (or 1 cup frozen and thawed corn kernels)
- 1 cup cooked and shelled fava beans
- 1 lemon cut in quarters
- Fresh mint and basil leaves for garnish
Salmon
- 2- 6 ounce wild salmon filets
- Salt and pepper
- Olive oil or avocado oil for drizzling
INSTRUCTIONS
- Whisk the vinaigrette ingredients together until emulsified. Set aside.
- For the pearl couscous, add stock or water to a pot and bring to a boil. Pour in Israeli couscous, give a good stir, and cover with a lid. Cook couscous until most of the liquid is absorbed, about 10 minutes.
- Once couscous is cooked, drain any excess liquid and combine couscous with fava beans, corn, and half of the vinaigrette. Toss to combine.
- For the salmon, heat a cast iron skillet over medium-high heat and drizzle with olive oil. Season salmon with salt and pepper and cook flesh-side-down first for 3-4 minutes, until charred, then turn over and cook for another 2-3 minutes, until just cooked through.
- In the same skillet, char the cut lemons for about 1 minute and then set aside.
- Plate Israeli couscous onto a platter and top with salmon filets. Spoon leftover vinaigrette on top of salmon. Serve with charred lemon, and garnish with fresh herbs.
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