Herby Salmon with Spicy Red Pepper Cream Sauce and Garlicky Couscous

This salmon dish brings together crispy, seasoned fillets and a luscious, spicy red pepper cream sauce that’s both tangy and rich. The Tuscan heat spice adds a warm kick, perfectly balanced by the creamy sauce made with red pepper jam, cream cheese and sour cream.

On the side, garlicky Israeli couscous and roasted zucchini and onion wedges round out the meal. It’s a satisfying, restaurant-quality dinner that comes together in under an hour.

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Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit OnionView ingredient guideLike ingredientDislike ingredient

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 Israeli 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 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 softened and fragrant, 30-40 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 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 teaspoon Tuscan Heat Spice (½ teaspoon for 4 servings), salt and pepper. 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 tablespoon butter (2 tablespoons 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 teaspoon Tuscan Heat Spice. (For 4, use 1 cup water, all the jam and ½ teaspoon 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 fish?

Yes, you can substitute salmon with another firm fish like trout or cod. Adjust cooking time as needed.

What can I use instead of Israeli couscous?

Regular couscous, orzo or quinoa work well as substitutes.

Can I make this dish dairy-free?

You can use dairy-free sour cream and cream cheese alternatives and substitute butter with oil or vegan butter.