Salmon Limone

Ingrédients

2 scallions

1 Roma tomato

1/2 c. Israeli couscous

3/4 c. chicken stock

10 oz. Salmon

1 T. Italian seasoning

1 zucchini

1 lemon

2 T. Sour cream

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Dice tomato. Shave zucchini lengthwise into ribbons. Discard seedy core.

2. Melt 1 T butter in medium pot over medium-high heat. Add scallions, couscous white, and 1/2 t. Italian seasoning. Cook, stirring occasionally, until lightly toasted, 2-3 minutes. Drain any excess liquid, cover pot, and set aside.

3. Pat salmon dry with paper towels. Season all over with remaining Italian seasoning, salt, and pepper. Heat 1 T. butter and 1 T. olive oil in a large, nonstick pan over medium-high heat. Add salmon, skin-side down, cook until skin is crispy, 5-7 minutes. Flip and cook until fish is opaque and cooked through, 1-2 minutes more. Remove from pan and set aside.

4. Zest and quarter lemon. In medium bowl, combine scallion greens, tomatoes, and zucchini ribbons. Add a large drizzle of olive oil and juice from half the lemon. Season generously with salt and pepper. Toss to combine.

5. In a small bowl, combine sour cream, 1/4 t. lemon zest, salt and pepper. Add water 1 t. at a time until mixture reaches a drizzling consistency. Fluff couscous with a fork, stir in remaining lemon zest. Season with salt and pepper.

6. Divide couscous between plates, top with salmon and salad. Drizzle crema over everything. Serve with remaining lemon wedges.