Recipe of Eric Ripert Salmon Limone (Hellofresh)

Hello everybody, it is Jim, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, salmon limone (hellofresh). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

Salmon Limone (Hellofresh) is one of the most well liked of recent trending foods on earth. It is simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. Salmon Limone (Hellofresh) is something that I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook salmon limone (hellofresh) using 13 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Salmon Limone (Hellofresh):

1. Get 2 | 4 Scallions
2. Get 1 |2 Roma Tomato
3. Take 1/2 Cup | 1 Cup Israeli Couscous
4. Get 1 | 2 Chicken Stock Concentrate
5. Get 10 oz | 20 oz Salmon
6. Take 1 tsp | 2 tsp Italian Seasoning
7. Get 1 | 2 Zucchini
8. Prepare 1 | 2 Lemon
9. Make ready 2 TBSP | 4 TBSP Sour Cream
10. Make ready 5 tsp | 5 tsp Olive Oil
11. Make ready 2 TBSP | 3 TBSP Butter
12. Take Kosher Salt
13. Make ready Black Pepper

Steps to make Salmon Limone (Hellofresh):

1. Wash and dry all produce. Trim and thinly slice scallions, separating whites from greens. Dice tomato.
2. Melt 1 TBSP butter (2 TBSP for 4 servings) in a medium pot over medium-high heat. Add couscous and cook, stirring occasionally, until lightly toasted, 2-3 minutes. Pour in 3/4 cup water (1 1/2 cups for 4) and stock concentrate.
3. Bring to a boil, then cover and reduce to a low simmer. Cook until couscous is al denote, 6-8 minutes. Pour out any excess liquid, if necessary. Cover pot and set aside.
4. Rinse salmon, then pat dry with paper towels. Season all over with salt, pepper, and Italian Seasoning. Heat 1 TBSP butter and 1 TBSP olive oil in a large, preferably nonstick, pan over medium-high heat.
5. Add salmon skin sides down and cook until skin is browned and crispy, 3-4 minutes. Flip and cook until fish is opaque and cooked through, 3-4 minutes more. Transfer to a paper-towel-lined plate.
6. Meanwhile, using a peeler, shave zucchini lengthwise into ribbons, rotating as you go, until you get to the seedy core, discard core. Zest and halve lemon; cut on half into 2 wedges (for 4 servings, halve one lemon and quarter other).
7. In a medium bowl, combine scallion greens, tomato, and zucchini ribbons. Add a large drizzle of olive oil and juice from lemon half (two halves for 4). Season with salt and pepper and toss to combine.
8. Reserve 1/4 tsp lemon zest (1/2 tsp for 4 servings). Fluff couscous with a fork, stir in scallion whites and remaining lemon zest. Season with salt and pepper. In a small bowl, combine sour cream, reserved lemon zest, salt, and pepper. Add 1 tsp at a time until mixture reaches a drizzling consistency.
9. Divide couscous between bowls or plates; top with salmon and salad. Drizzle crema over everything. Serve with lemon wedges on the side.

So that’s going to wrap this up for this special food salmon limone (hellofresh) recipe. Thank you very much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!