Blackened Salmon, Lemon Dill Cous Cous
It's supposed to be salmon season, but with this heatwave, who knows!
I really love this dinner because it’s fast, affordable and very flavorful. First I rub the salmon in room temp butter, then I mix a custom blend of spices that adheres to the salmon. The actual blackening is more the butter solids browning than the spices burning. The flavor? It’s lovely - not spicy, but spiced. The cous cous is fresh, bright and filling; it’s also ready in just 5 minutes, incredible. I think you’re going to like this a lot, especially when you make it once and suddenly realize the variety of proteins you can use if fish isn’t your thing.
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