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Lemon Herb Butter Poached Salmon with Couscous Recipe

Lemon Herb Butter Poached Salmon with Couscous
Source: Lactantia

Ingredients

  • 4 cups (1 L) dry white wine
  • 2 bay leaves
  • 1 cup (250 mL) Lactantia® Lemon Herb Butter, room temperature
  • 1/2 cup (125 mL) fresh lemon juice
  • 2 cloves garlic, minced
  • 4 skinless salmon fillets, each about 5 oz (150 g)
  • 1 cup (250 mL) couscous
  • 1 tsp (5 mL) finely grated lemon zest
  • 2 tbsp (30 mL) fresh lemon juice
  • 1 ½ tsp (7 mL) salt, divided
  • 1/2 tsp (2 mL) pepper
  • 1 cup (250 mL) halved cherry tomatoes
  • 1 tbsp (15 mL) finely chopped shallot
  • 1/4 cup (60 mL) finely chopped fresh parsley
  • 1 tbsp (15 mL) finely chopped fresh chives
  • 2 tsp (10 mL) finely chopped fresh thyme
  • 1/4 tsp (1 mL) white pepper
PREP TIME
20m 		COOK TIME
15m 		TOTAL TIME
35m
YIELD
4 servings

Instructions

  • Cut a piece of parchment paper into a circle the circumference of a 10-inch (25 cm) high-sided skillet.
  • Bring wine and bay leaves to a simmer in the skillet.
  • Stir in Lactantia® Lemon
  • Herb Butter, lemon juice and garlic.
  • Reduce heat to low so liquid is at a bare simmer.
  • Add salmon fillets.
  • Cover with prepared parchment paper circle directly on surface of liquid so salmon is immersed in poaching liquid.
  • Cook for 8 to 12 minutes or until fish just starts to flake.
  • Meanwhile, cook couscous according to package directions.
  • Fluff with fork. Stir in lemon zest, lemon juice, 1/2 tsp (2 mL) salt and the pepper.
  • Stir in tomatoes, shallot, parsley, chives and thyme.
  • Divide couscous among 4 plates.
  • Top with salmon and some of the poaching liquid.
  • Sprinkle with remaining salt and white pepper.

Tips :

  • Alternatively substitute quinoa or basmati rice for the couscous.
  • Substitute Arctic char or halibut for the salmon.

Dinner

A recipe from Lactantia

https://www.flyers-on-line.com/data/recipes/8314/lemon-herb-butter-poached-salmon-with-couscous.jpg

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