Meal Type
EntreeYields
4 servingsIngredients
Ingredients
-
2 Oshēn Salmon fillets, skin off and cut into four 8 oz. pieces
-
1 shallot bulb, peeled and minced
-
3 garlic cloves, minced
-
1 scallion
-
3 limes, juice and zest separated in half
-
½ serrano chili, seeded
-
2 oz. white soy
-
2 Tbsp. blonde miso
-
1 Tbsp. agave
-
1 qt. coconut milk
-
4 oz. vegetable stock or dashi for extra umami
-
2 oz. toasted coconut for garnish
-
Sea salt
-
Black pepper
Israeli Couscous Salad
-
2 cups couscous per directions, using vegetable stock as the liquid
-
1 shallot, minced
-
1 apple, diced
-
8 mint leaves
-
8 dill sprigs, stems removed and finely chopped
-
4 Tbsp. extra virgin olive oil
-
6 Tbsp. sherry vinegar
-
6 Tbsp. sherry vinegar
-
Kosher salt
-
White pepper
Preparation
Chef Raymond Li of Lost Boy Dry Goods in Miami, Florida, is dishing on his favorite salmon recipe: Coconut Lime Salmon With Herb Couscous Salad — and we just can’t get enough! Packed with delicious flavor, this recipe is sure to be a crowd favorite.
Before you get started, head to your nearest supermarket and source the freshest ingredients possible. Consider using our salmon, too. (The One Night Stand Box is perfect for this recipe.)
Coconut Lime Salmon With Herb Couscous Salad
Step 1
Season salmon liberally with salt and pepper on both sides. Chill.
Step 2
For couscous salad, heat a pan with 1 tablespoon olive oil and toast couscous until toasted yet not dry. This is a great technique to create texture. Cool to room temperature and fold the rest of the ingredients in, adjust seasoning, and chill for serving.
Step 3
Remove salmon from the refrigerator. Pat skin-side of salmon with paper towels. Utilizing a cast iron pan or heavy bottom sauté pan, bring to medium-high heat. Once the pan is hot, add patted dry side down and sear until golden brown. Remove salmon to a holding seared side up.
Step 4
In the same pan, add 2 teaspoons olive oil, shallots, and scallions and cook for one minute. Add garlic, serrano chili, and half of the lime zest and sauté for 2 minutes. Whisk in miso and cook for 1 minute. Add lime juice, agave, coconut milk, and vegetable stock or dashi and simmer on low heat for 4 minutes to reduce slightly.
Step 5
Heat sauce up to medium-low heat. Add salmon to the sauce, seared side up, and braise salmon for 3-4 minutes for a medium-rare finish (or more to your desired temperature).
Step 6
To plate, place ¾ cup couscous salad on each plate. Top with a salmon filet and pour about 1-2 oz. sauce over salmon. Zest lime to garnish and add coconut flakes.
