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Roasted Salmon with Shallot Cream, Lemon Couscous and Parmesan 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

Roasted Salmon with Shallot Cream, Lemon Couscous and Parmesan

Rate this recipe
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2
servings
0:20
Preparation
0:20
COOKING
0:40
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 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
Imprimer ma sélection

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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