Spiced Salmon

🥘 Ingredients

• Turkish Spice Blend
  2 tbsp
• arugula
  4 oz
• celery
  2 unit
• couscous
  1 c
• lemon
  1
• olive oil
  2.667 tbsp
• orange (you'll need about ½ teaspoon from each)
  2 unit
• pepper
• salt
• shallot (minced)
  1 unit
• skin-on salmon
  24 oz
• water
  1 c

🍳 Cookware

• large
• small
• large
• fork

1. 

   1

   Wash and dry all produce. Halve, peel, and mince shallot . Zest the lemon and orange . Peel the orange with your hands before thinly slicing it end to end into rounds. Remove any seeds. Halve the lemon. Thinly slice the celery .

   shallot: 1 unit (minced), lemon: 1, orange: 2 unit (you'll need about ½ teaspoon from each), celery: 2 unit
2. 

   2

   In a large bowl, whisk together the juice of half a lemon, 2 tablespoons shallot, the lemon your orange zest, and a large drizzle of olive oil . Season with salt and pepper . Set aside half the dressing for the couscous.

   olive oil: 2.667 tbsp, salt, pepper
3. 3

   Cook the couscous: Bring water and a pinch of salt to a boil in a small pot. Once boiling, add the couscous , cover, and remove from heat.

   water: 1 c, couscous: 1 c
4. 

   4

   Heat a drizzle of olive oil in a large pan over medium heat. Pat dry the skin-on salmon with a paper towel. Season on all sides with salt, pepper, and the Turkish Spice Blend . Add the salmon to the pan and cook ⏱️ 3-4 minutes per, until opaque in the middle. Remove the fish and discard the skin.

   skin-on salmon: 24 oz, Turkish Spice Blend: 2 tbsp
5. 

   5

   Toss the arugula , orange slices, and the sliced celery into the bowl with the dressing. Season with salt and pepper. TIP: For extra olive oil and lemon juice if needed.

   arugula: 4 oz
6. 6

   Finish and serve: Fluff the couscous with a fork , then drizzle with the reserved lemon shallot dressing. Serve the spiced salmon on a bed of couscous with the orange arugula salad on the side. Enjoy!