This one-pot dish feels like a fancy gourmet meal, but is actually super easy to make. I love using couscous on busy weeknights because it cooks in 5 minutes. So this dish is simple and quick enough for a weeknight, but fancy enough to make for guests. Don’t skip the lemon cream sauce, it completes this dish.
White Wine Salmon and Couscous
Recipe Type: Dinner
Serving Size: 1/4 dish
Makes 4 servings
- 2 tablespoons butter
- 1 pound salmon (4 fillets)
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 cups finely chopped carrots
- 4 shallots, minced
- 5 garlic cloves, minced
- ½ cup white wine
- 2 cups chicken broth
- 1 cup whole wheat couscous
Lemon Cream Sauce
- ¾ cup nonfat greek yogurt
- ⅓ cup chopped chives
- 3 tablespoons fresh lemon juice
- ¼ teaspoon salt
- Mix together the lemon cream sauce and set aside.
- Heat the butter until golden brown.
- Add fish, season with salt and pepper and cook for 5 minutes on each side.
- Remove from pan and set aside.
- Add carrots, shallots, and garlic to the pan. Cook for about 5 minutes, stirring constantly.
- Add wine to deglaze the pan and scrape off any brown bits on the pan for added flavor.
- Add chicken broth, bring to a boil.
- Stir-in couscous, add salmon to the top and remove from heat. Cover and let sit 5 minutes until couscous is cooked.
- Serve with lemon cream sauce and enjoy!
|NUTRITIONAL INFO||PER SERVING|
|Calories||430 (80 from fat)|
|Carbohydrate||42g (7g dietary fiber, 8g sugar)|
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