Seared salmon with herb couscous and cilantro pesto
A quick and simple cilantro pesto livens up seared salmon, which is served alongside buttery couscous tossed with cucumbers, scallions and fresh herbs.
- ½ cup pearl couscous
- 2 5-ounce salmon fillets
- skin on
- large bunch cilantro
- 1 clove garlic
- 2 lemons
- 1 small cucumber
- 1 scallion
- 1 shallot
- small bunch mint
- small bunch parsley
Cook couscous, prep pesto
*Pat salmon dry with paper towels and season both sides with a pinch of salt and pepper.
*Mince cilantro, stems and all, as finely as possible.
*Peel garlic and mince.
*Zest half of 1 lemon.
Mix together cilantro, garlic and lemon zest with 1 tablespoon lemon juice, 2 tablespoons oil and a pinch of salt. Stir together until well combined and set aside.
Prep veggies, finish couscous
*Rinse scallion and thinly slice on a sharp angle, from white root to green tip.
*Peel shallot and mince.
*Pick leaves off mint and parsley and roughly chop leaves.
Combine all ingredients in a bowl with drained couscous. Stir in juice of remaining lemon, 1 tablespoon oil and salt to taste. Mix well to combine.