Spiced Salmon

🥘 Ingredients

• arugula
  4 oz
• celery
  2 ribs
• couscous
  1 c
• lemon
  1 unit
• olive oil
  2 tbsp
• orange
  1 unit
• pepper
  1 tsp
• salt
  1 tsp
• shallot
  2 tbsp
• skin-on salmon
  12 oz
• turkish spice blend
  1 tsp
• water
  1 c

🍳 Cookware

• large bowl
• small pot
• large pan

1. 

   1

   skin-on salmon turkish spice blend couscous arugula orange shallot lemon celery olive oil salt pepper water

   skin-on salmon: 12 oz, turkish spice blend: 1 tsp, couscous: 1 c, arugula: 4 oz, orange: 1 unit, shallot: 2 tbsp, lemon: 1 unit, celery: 2 ribs, olive oil: 2 tbsp, salt: 1 tsp, pepper: 1 tsp, water: 1 c
2. 

   2

   Wash and dry all produce. Halve, peel, and mince the shallot. Zest the lemon and orange (you will need about 1/2 teaspoon from each). Peel the orange with your hands before thinly slicing, end to end, into rounds. Remove any seeds. Halve the lemon. Thinly slice the celery.
3. 3

   In a large bowl , whisk together the juice of half a lemon, 2 tablespoons shallot, the lemon and orange zest, and a large drizzle of olive oil (to taste). Season with salt and pepper. Set half the dressing aside for the couscous.
4. 

   4

   Cook the couscous: Bring 1 cup water and a pinch of salt to a boil in a small pot . Once boiling, add the couscous. Cover and remove from heat.
5. 

   5

   Heat a drizzle of olive oil in a large pan over medium-high heat. Pat dry the salmon with a paper towel. Season on all sides with salt, pepper, and the Turkish spice blend. Add the salmon to the pan. Cook ⏱️ 3 minutes per side, until opaque in the middle. Remove and discard the skin.
6. 6

   Toss the arugula, orange, and celery into the bowl with the dressing. Season with salt and pepper. Add extra olive oil and lemon juice if needed.
7. 7

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