ATTAR HERBS & SPICES
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Roasted Salmon ​w/Couscous Vegetable Salad


Ingredients:​
  • 1 lb Scottish Organic Salmon
  • 2 Tbsp Attar Isle of Shoals Seafood Blend
  • 6 Tbsp Tuscan Herb Olive Oil
  • 8 Tbsp Sicilian Lemon White Balsamic Vinegar
  • 2 cups Israeli CousCous
  • 3-4 Shallots, chopped
  • 3-4 Garlic cloves, chopped
  • 1/3 cup chopped red pepper
  • 1/2 cup Kalamata olives, pitted & chopped
  • 2 Tbsp Capers
  • 2 Tbsp plus 2 tsp chopped Lemon Thyme
  • Handful of baby spinach leaves, sliced
  • 2 tsp Dijon mustard
  • Kosher salt and fresh ground pepper to taste

​​​​Directions:
Preheat oven to 400 degrees F
Spray non-stick cooking sheet with oil
​

Pat salmon dry and rub all over with Isle of Shoals spice blend
Roast salmon 10-15 minutes until tender and flaky, let cool

Cook CousCous as directed, transfer to a bowl to cool

Saute 1/3 cup shallots, 1/3 cup red pepper and the garlic in 2 Tbsp Tuscan olive oil until tender

Add chopped Kalamata olives, capers, 2 Tbsp lemon thyme, sliced spinach and mix well
Add all vegetables to the CoosCoos and cool

Make the vinaigrette by mixing 1 shallot, 2tsp lemon thyme, 1/2 tsp Kosher coarse salt and 1/2 tsp fresh ground black pepper into 8 Tbsp of the Sicilian Lemon vinegar. Add 4 Tbsp of the Tuscan olive oil slowly, whisking constantly
Add at least 1/3 cup of the vinaigrette to the CousCous, add more to taste if necessary
Top the Couscous, with the salmon and serve!
​

​Can be served warm or room temperature. You can also substitute cod, haddock or shrimp for salmon.

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  • Home
  • About
  • Contact
  • Shop
    • Retail
    • Wholesale >
      • Herbs & Spices
      • Custom Blends
      • Botanicals
      • Salts
      • Essential Oils
      • Fragance Oils
      • Carrier Oils
    • Co-Packaging
    • Account Set up
    • Catalog Request
  • Recipes