Prepare to embark on a culinary journey that will transform your dinner table into a Mediterranean paradise! This Charred Salmon with Lemon Herb Israeli Couscous and Fava Beans isn't just a meal—it's a flavor explosion that promises to tantalize your taste buds and impress even the most discerning food critics. Imagine perfectly charred salmon with a crispy exterior, nestled on a bed of zesty couscous and vibrant fava beans, all brought together with a bright lemon herb finish. Are you ready to elevate your home cooking game and create a restaurant-worthy dish in just 35 minutes?
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Mediterranean
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 1 cup Israeli couscous
- 2 cups vegetable broth
- 1 cup fava beans, shelled
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 2 tablespoons fresh parsley, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the salmon fillets under cold water and pat them dry with paper towels. Season both sides of the salmon with salt and pepper to taste.
- In a medium saucepan, bring 2 cups of vegetable broth to a boil over medium-high heat. Once boiling, add 1 cup of Israeli couscous. Stir the couscous, reduce the heat to low, cover the saucepan, and let it simmer for about 10-12 minutes or until the couscous is tender and has absorbed most of the broth. Remove from heat and set aside.
- While the couscous is cooking, heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the seasoned salmon fillets to the skillet, skin-side down if applicable. Cook the salmon for about 4-5 minutes on the first side, or until it develops a nice char and is cooked about halfway through.
- Using a spatula, gently flip the salmon fillets and cook for an additional 3-4 minutes on the other side, or until the salmon is cooked to your desired doneness. The internal temperature should reach 145°F (63°C). Once cooked, remove the salmon from the skillet and set aside to rest.
- In the same skillet, add the shelled fava beans and sauté them for about 2-3 minutes until they are heated through. You can add a splash of water or a little more olive oil if needed to prevent sticking.
- While the fava beans are cooking, zest and juice the lemon. In a bowl, combine the cooked couscous, sautéed fava beans, lemon zest, lemon juice, and chopped fresh parsley. Mix well and season with salt and pepper to taste.
- To serve, divide the lemon herb Israeli couscous and fava beans among four plates. Top each serving with a charred salmon fillet. Optionally, garnish with additional parsley or lemon wedges for a fresh touch.
- Enjoy your delicious Charred Salmon with Lemon Herb Israeli Couscous and Fava Beans!
Tips
- For the perfect salmon char, ensure your skillet is hot before adding the fish and avoid moving the fillets too much during cooking.
- When cooking couscous, use vegetable broth instead of water for added depth of flavor.
- Fava beans can be tricky to prepare. If fresh beans are unavailable, frozen or canned beans make excellent substitutes.
- Check salmon's doneness by its internal temperature (145°F) or by seeing if it flakes easily with a fork.
- For extra flavor, consider adding a pinch of red pepper flakes to the couscous or a drizzle of high-quality olive oil before serving.
- If you prefer a less charred salmon, reduce the cooking time slightly and lower the heat.
- Fresh herbs are key—use freshly chopped parsley for the brightest flavor and most appealing presentation.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 35g
Fat: 22g
Saturated Fat: g
Cholesterol: 85mg
