Lemon Herb Butter Poached Salmon with Couscous Recipe

• 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.