Salmon, vegetables, and couscous elegantly combined in a flowing figure-eight presentation with fresh garnishes.
# Required Ingredients:
→ Fish
01 - 2 skinless fresh salmon fillets (approximately 10.5 oz)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper, to taste
→ Vegetables
04 - 1 medium zucchini, thinly sliced
05 - 1 medium carrot, thinly sliced
06 - 1 small fennel bulb, thinly sliced
07 - 1 cup baby spinach leaves
→ Grains & Legumes
08 - ½ cup pearl couscous
09 - 1 cup vegetable broth
→ Dressings & Garnishes
10 - 2 tablespoons Greek yogurt
11 - 1 teaspoon lemon zest
12 - 1 tablespoon fresh dill, finely chopped
13 - 1 tablespoon capers, rinsed and drained
14 - 1 tablespoon toasted pine nuts
# How-To Steps:
01 - Set the oven to 350°F to warm up.
02 - Bring the vegetable broth to a boil in a small saucepan. Add the pearl couscous, reduce heat, cover, and simmer for 10 minutes until tender. Fluff with a fork and set aside.
03 - Blanch the zucchini, carrot, and fennel slices in boiling salted water for 1 to 2 minutes until just tender. Drain and immediately cool in ice water to preserve color. Pat dry thoroughly.
04 - Brush the salmon fillets with olive oil and season with salt and pepper. Place on a parchment-lined baking tray and bake for 12 to 15 minutes until just cooked through. Allow to cool slightly, then break into large, neat flakes.
05 - Combine Greek yogurt, lemon zest, and fresh dill in a small bowl. Mix gently and keep aside.
06 - On a large serving platter, arrange the pearl couscous in a figure-eight shape. Layer the blanched vegetable slices and baby spinach leaves along the loops, alternating colors for visual appeal. Nestle salmon flakes within the curves of the couscous. Dot with capers and spoon the yogurt dressing over. Finish by sprinkling toasted pine nuts on top.
07 - Present immediately, ensuring each serving delivers a seamless progression of flavors and textures.
