Crispy Salmon with Spicy Red Pepper Cream Sauce and Garlic Couscous

This salmon recipe brings together crispy-skinned fillets and a luscious, spicy red pepper cream sauce for a dinner that feels special but comes together easily. The sauce, made with red pepper jam, cream cheese and sour cream, gets a kick from Tuscan Heat Spice, while the couscous and roasted vegetables round out the meal.

Perfect for a weeknight or a leisurely weekend dinner, this dish is packed with flavor and texture. The Israeli couscous is cooked with garlic for an aromatic base and the zucchini and onion wedges are roasted until golden and tender. It’s a complete, satisfying meal that will have everyone asking for seconds.

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Ingredients

1.5 tablespoon Sour CreamView 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

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Olive OilView 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. Adjust rack to top position and preheat oven to 425°F. Wash and dry produce. Peel and mince or grate garlic. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Halve and peel onion; slice half into ¼-inch-thick wedges. Finely chop remaining onion until you have 2 TBSP (4 TBSP for 4 servings).
2. Heat a drizzle of oil in a small pot over medium-high heat. Add garlic and cook, stirring, until softened and fragrant, 30-40 seconds. Stir in couscous, 1 cup water (2 cups for 4 servings) and ¼ tsp salt (½ tsp for 4); bring to a boil, then reduce to a low simmer and cover. Cook 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 brown and tender, 14-16 minutes.
4. Meanwhile, pat salmon dry with paper towels and season all over with ¼ tsp Tuscan Heat Spice (½ tsp for 4 servings), salt and pepper. (You’ll use more Tuscan Heat Spice in the next step.) Heat a drizzle of oil in a large pan over medium heat. Add salmon to pan, skin sides down; cook until skin is crisp and fish is almost cooked through, 6-8 minutes. Flip and cook until fish is opaque and cooked through, 2-3 minutes more. Turn off heat; transfer to a plate. Wipe out pan.
5. Melt 1 TBSP butter (2 TBSP for 4 servings) in same pan over medium-high heat. Add chopped onion and cook, stirring occasionally, until softened, 3-5 minutes. Add ½ cup water, cream cheese, stock concentrate, half the jam and ¼ tsp Tuscan Heat Spice. (For 4, use 1 cup water, all the jam and ½ tsp Tuscan Heat Spice.) Cook, stirring occasionally, until sauce is thickened, 2-3 minutes. Remove from heat and stir in sour cream until smooth. Season with salt and pepper to taste.
6. Divide couscous, roasted veggies and salmon between plates. Drizzle salmon with spicy red pepper cream sauce and serve.

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but cooking times may vary. Israeli (pearl) couscous is larger and chewier; if using regular couscous, reduce water and cooking time significantly.

What can I substitute for red pepper jam?

You can use any sweet pepper jelly or even apricot jam with a pinch of cayenne for heat.

Can I make this dish dairy-free?

Substitute the butter with a dairy-free alternative, use plant-based cream cheese and sour cream and check that your stock concentrate is dairy-free.