Name: Pan-Fried Moroccan Salmon with Apricot, Plum & Cucumber Couscous Salad
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 710 ml chicken or vegetable broth; 18 dried apricots; 1 ½ English cucumbers; 1 small pkg fresh basil; 1 ½ lemons; 6 plums; 1.02 kg salmon fillet; 1 ½ cups whole wheat couscous; black pepper; cinnamon, ground; coriander, ground; cumin, ground; extra virgin olive oil; honey; paprika; salt; tahini

Pan-Fried Moroccan Salmon with Apricot, Plum & Cucumber Couscous SaladPan-Fried Moroccan Salmon with Apricot, Plum & Cucumber Couscous Salad — a 35-minute dinner recipe with 17 ingredients, serving 6.Ingredients

710 ml chicken or vegetable broth

18 dried apricots

1 ½ English cucumbers

1 small pkg fresh basil

1 ½ lemons

6 plums

1.02 kg salmon fillet

1 ½ cups whole wheat couscous

black pepper

cinnamon, ground

coriander, ground

cumin, ground

extra virgin olive oil

honey

paprika

salt

tahini

Instructions

In a medium saucepan, bring broth to a boil over high heat. Once boiling, remove from heat, add couscous, and stir to combine. Cover and let stand for 10 minutes; fluff with a fork.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, pat the salmon dry with paper towels and place, skin-side down, on a plate. Season with spices on the top-side.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add salmon, skin-side down, and cook until skin is crispy and flesh is opaque, 3-4 minutes per side. Transfer to a clean plate, loosely cover with aluminum foil, and set aside.

While the salmon is cooking, wash and dry the fresh produce.

Zest and juice lemons into a large bowl. Add tahini, honey, salt, and pepper, then whisk to combine the dressing.

Pick basil leaves off the stems, roll up crosswise, and thinly slice into ribbons. Add to the bowl with the dressing.

Halve plums lengthwise (around the pit); twist halves to separate, then remove and discard pits. Cut each half into ¼-inch thick slices. Add to the bowl.

Trim and quarter cucumbers lengthwise, then cut crosswise into bite-sized pieces. Add to the bowl.

Roughly chop apricots. Add to the bowl and set aside.

When the couscous is done, transfer to a large baking sheet pan. Spread out in an even layer and let cool slightly, 5 minutes.

Add cooled couscous to the bowl with the salad and gently stir to combine.

To serve, divide couscous salad and salmon between plates. Enjoy!

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