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Roasted Salmon with Shallot Cream, Lemon Couscous and Parmesan
2018-06-15
https://www.metro.ca/userfiles/image/recipes/saumon-roti-creme-echalote-couscous-citron-asperges-parmesan-10842.jpg
PT20M
PT20M
PT40M
Preheat the oven to 450°F.Finely mince the shallot.Chop the dill.Zest the lemon and press the juice into a small bowl.Trim the asparagus.Dissolve broth cube(s) in boiling water (2 cups per cube).Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.Bring the required amount of broth to a boil over high heat.Place salmon on a parchment-lined baking sheet.Rub fish with 1/2 of the olive oil and season with salt and pepper.Bake for 8-10 minutes (or until desired cooking).While salmon is cooking, stir couscous into boiling broth, remove from heat and let stand for 5 minutes, covered.Bring a large pot of salted water to a boil, add asparagus and cook for 2 minutes. Drain.Whisk sour cream, shallot, milk, dill and 1/2 of the lemon juice together in a bowl.Remove salmon from oven.Heat a large skillet over medium-high heat.Add remaining olive oil and asparagus; cook 1 minute.Fluff couscous with a fork, stir in remaining lemon juice.Sprinkle lemon zest, pepper, and salt over asparagus; toss to coat.Sprinkle with parmesan.Serve salmon topped with reserved shallot sour cream, lemon couscous and asparagus.Source: Missfresh.com
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4 g dill
150 g asparagus
1 1/4 tasse (300 mL) vegetable broth
1 lemon
3/4 cup (180 mL) couscous
43 mL sour cream
2 Tbsp. (30 mL) olive oil
2 tsp. (10 mL) milk
2 salmon loins
20 g parmesan
1 échalote française
1 french shallot
Roasted Salmon with Shallot Cream, Lemon Couscous and Parmesan
2
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME
Ingredients
-
4 g
dill
-
150 g
asparagus
-
1 1/4 tasse
(300 mL)vegetable broth
-
1
lemonYou might like:
![]()
Flyer Deal
(1)
LEMONS
$4.99 ea.
2 lb PRODUCT OF SOUTH AFRICA OR ARGENTINA
-
3/4 cup
(180 mL)couscous
-
43 mL
sour cream
-
2 Tbsp.
(30 mL)olive oilYou might like:
![]()
Flyer Deals
(2)
BERTOLLI OLIVE OIL
$10.88 ea.
750 ml, 1 L SELECTED VARIETIES
BERTOLLI OLIVE OIL
$10.88 ea.
750 ml, 1 L SELECTED VARIETIES
-
2 tsp.
(10 mL)milkYou might like:
![]()
Flyer Deals
(3)
LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK
$2.99 ea.
SELECTED SIZES, SELECTED VARIETIES
LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK
$2.99 ea.
SELECTED SIZES, SELECTED VARIETIES
LACTANTIA PURFILTRE OR BEATRICE CHOCOLATE MILK
$2.99 ea.
SELECTED SIZES, SELECTED VARIETIES
-
2
salmon loinsYou might like:
![]()
Flyer Deals
(3)
FRESH COHO SALMON FILLETS VALUE PACK OR BLACK TIGER SHRIMP RING NANUK SMOKED COHO SALMON
$9.99 /lb or ea.
MIN. 900 g, or 312 g, or 140 g, FROZEN
FRESH COHO SALMON FILLETS VALUE PACK OR BLACK TIGER SHRIMP RING NANUK SMOKED COHO SALMON
$9.99 /lb or ea.
MIN. 900 g, or 312 g, or 140 g, FROZEN
FRESH COHO SALMON FILLETS VALUE PACK OR BLACK TIGER SHRIMP RING NANUK SMOKED COHO SALMON
$9.99 /lb or ea.
MIN. 900 g, or 312 g, or 140 g, FROZEN
-
20 g
parmesan
-
1
échalote française
-
1
french shallot
Preparation
Preheat the oven to 450°F.
Finely mince the shallot.
Chop the dill.
Zest the lemon and press the juice into a small bowl.
Trim the asparagus.
Dissolve broth cube(s) in boiling water (2 cups per cube).
Retain amount of broth indicated in recipe ingredient list and discard or keep the rest for another occasion.
Bring the required amount of broth to a boil over high heat.
Place salmon on a parchment-lined baking sheet.
Rub fish with 1/2 of the olive oil and season with salt and pepper.
Bake for 8-10 minutes (or until desired cooking).
While salmon is cooking, stir couscous into boiling broth, remove from heat and let stand for 5 minutes, covered.
Bring a large pot of salted water to a boil, add asparagus and cook for 2 minutes. Drain.
Whisk sour cream, shallot, milk, dill and 1/2 of the lemon juice together in a bowl.
Remove salmon from oven.
Heat a large skillet over medium-high heat.
Add remaining olive oil and asparagus; cook 1 minute.
Fluff couscous with a fork, stir in remaining lemon juice.
Sprinkle lemon zest, pepper, and salt over asparagus; toss to coat.
Sprinkle with parmesan.
Serve salmon topped with reserved shallot sour cream, lemon couscous and asparagus.
Source: Missfresh.com
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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