Thursday, May 8, 2014

Recipe: Crunchy Citrus Salmon

Lemon and lime zest pair perfectly with fresh fish, especially salmon. This is a perfect clean and low-carb meal. We were pretty hungry so we added some baked sweet potato and a salad.

Serves: 2
Total time: 35 minutes

What you need:
  • Olive oil
  • 2 4-oz boneless, skinless salmon fillets
  • Some salt and fresh ground black pepper
  • 1 tbsp whole wheat bread crumbs (toast a slice of bread and crumble it with your hands)
  • 1/2 tbsp chopped fresh parsley
  • 2 tsp lemon zest
  • 2 tsp lime zest
  • 1 small onion, minced
  • 1/2 cup couscous
  • 3/4 cup low-sodium vegetable broth
  • 1 cup de-ribbed and chopped kale
  • 1/2 tbsp fresh lemon juice
  • 1/4 cup finely grated Parmesan cheese

  1. Preheat oven to 350ºF or 175ºC. Line your baking tray with a baking sheet and use a brush on some olive oil to avoid the salmon from sticking on the paper. 
  2. Season the salmon with salt and pepper to taste, transfer to baking sheet.
  3. In a small bowl, combine the bread drums, parsley and 1 tsp of each lemon zest and lime zest. Sprinkle the mixture over the salmon, press it a little so it adheres to the fish, set aside.
  4. In a small saucepan, heat some oil. Add the onion and sauté, stirring frequently until translucent, 3 to 4 minutes. Add couscous and cook for a minute. Stir in broth and kale. Bring to a simmer, reduce heat to low and cover. Simmer gently until liquid is absorbed and the couscous tender. 15-17 minutes.
  5. Transfer the salmon to the oven and bake until cooked through, depending on it's size, 12 to 15 minutes.
  6. Add lemon juice, the remaining lime and lemon zest and the parmesan to the couscous. Season with some salt and pepper.
  7. Divide the couscous mixture between the plates and top it with the baked salmon. 

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