Ingredients:

  • 2 (6 oz/170g) skin-on salmon fillets, pin bones removed
  • 1 tablespoon/15ml olive oil
  • 1/2 teaspoon/2.5ml sea salt
  • 1/4 teaspoon/1.25ml black pepper
  • 1 cup/200g pearl couscous (also known as Israeli couscous)
  • 1 1/2 cups/355ml vegetable broth
  • Zest of 1/2 orange
  • Zest of 1/2 lemon
  • 2 tablespoons/30ml olive oil
  • 1/4 cup/60ml chopped fresh parsley
  • Salt and pepper to taste
  • 1 ripe avocado
  • 2 tablespoons/30ml lime juice
  • 2 tablespoons/30ml sour cream or Greek yogurt
  • 1 tablespoon/15ml water (or more, to adjust consistency)
  • Pinch of salt
  • Microgreens, edible flowers, orange segments (optional)

Instructions:

  1. Sauté couscous in olive oil until lightly toasted. Add vegetable broth, citrus zests, salt, and pepper. Bring to a boil, then reduce heat and simmer until the couscous is tender and the liquid is absorbed. Fluff with a fork and stir in parsley.
  2. Combine avocado, lime juice, sour cream (or yogurt), water, and salt in a blender or food processor. Blend until smooth and creamy, adding more water if needed to achieve desired consistency.
  3. Pat salmon fillets dry and season with salt and pepper. Heat olive oil in a non-stick skillet over medium-high heat. Place salmon skin-side down in the skillet. Cook until the skin is crispy and golden brown and the salmon is mostly cooked through (about 6-8 minutes). Flip the salmon and cook for another 1-2 minutes, or until cooked to desired doneness.
  4. Spoon the citrus pearl couscous onto plates. Top with seared salmon. Drizzle with avocado crema.
  5. Garnish with microgreens, edible flowers, and/or orange segments for visual appeal. This elevates the dish to Salmon Aesthetic standards.