Serves 2
25 min
Blackened Salmon with Crunchy Coconut Couscous
Recipe GLPR75620eb0522242
Pan-seared salmon fillets coated with bold blackening spices, served alongside fluffy couscous infused with coconut milk and topped with fresh herbs and toasted pumpkin seeds. This elegant yet simple dish brings together smoky, savory flavors with bright herbal notes and a satisfying crunch.
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Ingredients
1 (14 ounce) can unsweetened coconut milk
1 1/2 cups dry couscous
Kosher salt and freshly ground black pepper to taste
1/4 cup chopped fresh scallion greens and whites
3 tablespoons chopped fresh flat-leaf parsley
3 tablespoons chopped fresh mint
5 tablespoons toasted pumpkin seeds
2 boneless, skinless salmon fillets (about 6 ounces each)
1 tablespoon blackening seasoning
Lemon or lime wedges for serving (optional)
Directions
Pour the coconut milk into a medium saucepan and bring it to a simmer over medium-high heat. Stir in the dry couscous and season with a pinch of salt. Cover the pan with a lid, remove from heat, and let it sit undisturbed for 5 minutes to allow the couscous to absorb the liquid.
While the couscous rests, pat the salmon fillets dry with paper towels and season both sides generously with the blackening seasoning, salt, and pepper.
Heat a cast-iron or heavy-bottomed skillet over medium-high heat until very hot, about 2 minutes. Place the seasoned salmon fillets skin-side up in the dry skillet and sear for 4-5 minutes without moving them, until the spice coating forms a dark crust.
Carefully flip the fillets and cook for another 3-4 minutes until the salmon reaches an internal temperature of 145°F and flakes easily with a fork.
Remove the couscous from heat and fluff gently with a fork. Fold in the scallion, parsley, mint, and toasted pumpkin seeds. Taste and adjust seasoning with salt and pepper as needed.
Divide the coconut couscous between two plates and top each portion with a blackened salmon fillet. Serve immediately with lemon or lime wedges on the side if desired.
