Crispy Salmon with Spicy Red Pepper Cream Sauce and Garlic Couscous

This dish brings together crispy-skinned salmon fillets seasoned with a bold Tuscan spice blend, served with a luscious red pepper cream sauce. The sauce gets its kick from red pepper jam and a touch of heat, balanced by creamy sour cream and cream cheese.

On the side, enjoy fluffy Israeli couscous infused with garlic and tender roasted zucchini and onion wedges. It’s a complete meal that’s both elegant and easy enough for a weeknight.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

0.75 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

0.5 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

0.17 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and adjust rack to top position. Wash and dry produce. Peel and mince or grate garlic. Trim zucchini, halve lengthwise, then cut crosswise into ½-inch half-moons. Halve and peel onion; slice one half into ¼-inch wedges. Finely chop remaining onion until you have 2 tablespoons (4 tablespoons for 4 servings).
2. Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until fragrant, about 30 seconds. Stir in couscous, 1 cup water (2 cups for 4 servings) and ¼ teaspoon salt (½ teaspoon for 4). Bring to a boil, then reduce heat to low, cover and simmer until couscous is tender, 6-8 minutes. Keep covered off heat until ready to serve.
3. While couscous cooks, toss zucchini and onion wedges on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on top rack until golden and tender, 14-16 minutes.
4. Pat salmon dry with paper towels. Season all over with ¼ teaspoon Tuscan Heat Spice (½ teaspoon for 4 servings), salt and pepper. Heat a drizzle of oil in a large pan over medium heat. Place salmon skin-side down and cook until skin is crisp and fish is almost cooked through, 6-8 minutes. Flip and cook until opaque and cooked through, 2-3 minutes more. Transfer to a plate and wipe out pan.
5. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in the same pan over medium-high heat. Add chopped onion and cook, stirring, until softened, 3-5 minutes. Add ½ cup water (1 cup for 4 servings), cream cheese, stock concentrate, half the red pepper jam (all the jam for 4 servings) and ¼ teaspoon Tuscan Heat Spice (½ teaspoon for 4). Cook, stirring occasionally, until sauce thickens, 2-3 minutes. Remove from heat and stir in sour cream until smooth. Season with salt and pepper to taste.
6. Divide couscous, roasted vegetables and salmon among plates. Drizzle salmon with spicy red pepper cream sauce and serve.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, this recipe works well with other firm fish like trout or arctic char. Adjust cooking time based on thickness.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.

Can I make this dairy-free?

Substitute sour cream and cream cheese with dairy-free alternatives and use olive oil instead of butter. The sauce will be slightly different but still delicious.