Lemon-Pepper Salmon

Name: Lemon-Pepper Salmon
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 2 Tbsps butter; 237 milliliters uncooked couscous; 237 milliliters chopped fresh cilantro; 1 teaspoon minced garlic; 1 Tbsp lemon pepper; 2 Tbsps olive oil; 454 grams salmon steaks; 1 teaspoon salt; 237 milliliters chopped fresh tomatoes; 59 milliliters water; 473 milliliters boiling water

Lemon-Pepper Salmon might be just the main course you are searching for. This recipe makes 4 servings with 841 calories, 57g of protein, and 35g of fat each. This recipe covers 43% of your daily requirements of vitamins and minerals. It is a good option if you're following a pescatarian diet. A mixture of lemon pepper, cilantro, salt, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the couscous you could follow this main course with the Couscous Mango Mousse as a dessert.

Instructions

Heat the butter and olive oil in a large skillet over medium heat.

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Olive Oil

Butter

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Frying Pan

Place salmon in the skillet, and season with garlic, lemon pepper and salt.

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Lemon Pepper

Garlic

Salmon

Salt

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Frying Pan

Pour 1/4 cup water around salmon.

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Salmon

Water

Place tomatoes and cilantro in the skillet. Cover, and cook 15 minutes, or until fish is easily flaked with a fork.

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Cilantro

Tomato

Fish

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Frying Pan

Bring 2 cups water to boil in a pot.

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Water

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Pot

Remove form heat, and mix in couscous. Cover, and let sit 5 minutes.

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Couscous

Serve the cooked salmon over couscous, and drizzle with sauce from skillet.

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Couscous

Salmon

Sauce

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Frying Pan

Equipment

Frying Pan

Pot

Ingredients

Servings:

2Tbsps

butter 237milliliters

uncooked couscous 237milliliters

chopped fresh cilantro 1teaspoon

minced garlic 1Tbsp

lemon pepper 2Tbsps

olive oil 454grams

salmon steaks 1teaspoon

salt 237milliliters

chopped fresh tomatoes 59milliliters

water 473milliliters

boiling water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The La Crema Russian River Chardonnay with a 4.1 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.