Blackened Salmon with Crunchy Coconut Couscous
- 1 (14 ounce) can coconut milk
- 1 1/2 cups dry couscous
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh scallion greens and whites
- 3 tablespoons chopped fresh flat leaf parsley
- 3 tablespoons chopped fresh mint
- 5 tablespoons toasted pumpkin seeds
- 2 boneless skinless salmon filets (about 6 ounces each)
- 1 tablespoon blackening seasoning
- Lemon or lime wedges (optional)
- Produce
- Flat leaf parsley, fresh (3 tablespoons)
- Lemon or lime (1)
- Mint, fresh (3 tablespoons)
- Pumpkin seeds, toasted (5 tablespoons)
- Scallion greens and, fresh whites (1/4 cup)
- Seafood
- Salmon filets, boneless skinless (2)
- Canned Goods
- Coconut milk (1 (14 ounce) can)
- Cooking & Baking
- Blackening seasoning (1 tablespoon)
- Kosher salt and freshly ground black pepper (1)
- Pasta & Grains
- Couscous, dry (1 1/2 cups)
Preparation
Read recipe preparation on seriouseats.com
Social Stats
50.5Rating
1-100
1-100
9Tweets
5Facebook
Shares
Shares
0StumbleUpon
Views
Views
483PinterestPins
Recipe Stats
Published August 24, 2012 (5 months ago).
121 people saved this recipe.
