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Lemon Herb Butter Poached Salmon with Couscous Recipe
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.
A recipe from Lactantia
2020-12-09
https://www.flyers-on-line.com/data/recipes/8314/lemon-herb-butter-poached-salmon-with-couscous.jpg
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TOTAL TIME
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