Poached Salmon With Parsley Couscous Recipe

Cooking Directions

• STEP 1.In a large pot, bring water, lemon juice, and salt to a boil.
• STEP 2.Reduce the heat to a simmer and add the salmon fillets. Cook for about 10 minutes, or until the salmon is cooked through and flakes easily with a fork.
• STEP 3.Meanwhile, prepare the couscous according to the package instructions. Once cooked, fluff the couscous with a fork and stir in chopped parsley.
• STEP 4.To serve, divide the parsley couscous among plates and top with a poached salmon fillet. Garnish with additional parsley, if desired.
• STEP 5.Serve the poached salmon with parsley couscous warm or chilled.

Cooking Tips

• Make sure to use fresh salmon fillets for the best flavor and texture.
• You can add other herbs or spices to the poaching liquid for additional flavor, such as dill or garlic.
• If you prefer a stronger lemon flavor, you can add lemon zest to the couscous.
• Leftover poached salmon can be stored in an airtight container in the refrigerator for up to 2 days.
• The parsley couscous can be made ahead of time and stored in the refrigerator for up to 3 days.

Storage and Serving

• Leftover poached salmon can be enjoyed cold in salads or sandwiches.
• To reheat the poached salmon, gently warm it in a skillet over low heat.
• Serve the poached salmon with parsley couscous as a main dish or as part of a buffet spread.
• Garnish the dish with lemon wedges and fresh parsley for an extra pop of color and flavor.