Spiced Dijon Salmon

🥘 Ingredients

• Dijon mustard
  4 tsp
• Turkish spice blend
  2 tbsp
• apple
  2 units
• arugula
  4 oz
• brown sugar
  2 tbsp
• couscous
  1 c
• lemon
  2 units
• pecans
  2 oz
• pepper
• salt
• skin-on salmon
  20 oz
• sour cream
  1/2 c
• vegetable oil
  4 tsp
• veggie stock concentrate
  2 unit
• water
  1 c

🍳 Cookware

• small pot
• large pan
• paper towel
• medium bowl
• large bowl

1. 

   1

   Bring 1 cup of water , veggie stock concentrate , and a pinch of salt to a boil in a small pot . Once boiling, add couscous . Remove from heat, cover, and let stand until the rest of the meal is ready.

   water: 1 c, veggie stock concentrate: 2 unit, salt, couscous: 1 c
2. 

   2

   Heat a drizzle of vegetable oil in a large pan over medium-high heat (use a nonstick pan if you have it). Pat skin-on salmon dry with a paper towel . Season all over with salt, pepper , and Turkish spice blend . Add to the pan skin-side down. Cook to your desired doneness, 3-6 minutes per side.

   vegetable oil: 4 tsp, skin-on salmon: 20 oz, pepper, Turkish spice blend: 2 tbsp
3. 

   3

   Wash and dry all produce. Halve lemon . Halve and core apple , then thinly slice.

   lemon: 2 units, apple: 2 units
4. 

   4

   Place brown sugar in a medium bowl . Squeeze in juice from one lemon half and stir to dissolve the sugar. Add Dijon mustard and sour cream and stir to combine. Season with salt and pepper.

   brown sugar: 2 tbsp, Dijon mustard: 4 tsp, sour cream: 1/2 c, salt
5. 

   5

   Place arugula , apple slices, and pecans in a large bowl . Add a big squeeze of lemon and a drizzle of vegetable oil and toss to combine. Season with salt and pepper.

   arugula: 4 oz, pecans: 2 oz
6. 

   6

   Fluff the couscous with a fork and season with salt and pepper. Divide the couscous between plates, then top with the salmon. Drizzle with the sauce. Serve with salad on the side.