Spicy Tuscan Salmon with Garlic Israeli Couscous and Roasted Vegetables

Looking for a fresh and flavorful way to enjoy salmon? This dish brings together crispy, spice-crusted salmon with a luscious, tangy red pepper cream sauce. The garlicky Israeli couscous and golden roasted vegetables make it a complete, satisfying meal that’s perfect for a weeknight dinner or a special brunch.

The secret is in the Tuscan Heat Spice blend, which adds a warm, slightly spicy kick to the salmon. Paired with a creamy sauce made from red pepper jam, cream cheese and sour cream, every bite is a balance of heat, richness and brightness. The couscous cooks up tender and aromatic with garlic, while the oven-roasted zucchini and onion add a caramelized sweetness.

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Ingredients

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Yellow OnionView ingredient guideLike ingredientDislike ingredient

2.5 ounce Israeli CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon Tuscan Heat SpiceView ingredient guideLike ingredientDislike ingredient

1 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Red Pepper JamView ingredient guideLike ingredientDislike ingredient

2 tablespoon Cream CheeseView ingredient guideLike ingredientDislike ingredient

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F (220°C) and position a rack in the top third. Wash and dry all produce. Mince or grate the garlic. Trim the zucchini, halve lengthwise, then cut crosswise into ½-inch half-moons. Halve and peel the onion; slice one half into ¼-inch wedges and finely chop the remaining half until you have 2 tablespoons (4 tablespoons for 4 servings).
2. Heat a drizzle of cooking oil in a small pot over medium-high heat. Add the garlic and cook, stirring, until softened and fragrant, about 30-40 seconds. Stir in the Israeli couscous, ¾ cup water (1½ 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 tender, 6-8 minutes. Keep covered off heat until ready to serve.
3. While the couscous cooks, toss the zucchini and onion wedges on a baking sheet with a drizzle of olive oil, salt and pepper. Roast on the top rack until golden brown and tender, 14-16 minutes.
4. Pat the salmon dry with paper towels and season all over with ¼ teaspoon Tuscan Heat Spice (½ teaspoon for 4 servings), salt and pepper. (You’ll use more spice later.) Heat a drizzle of cooking oil in a large nonstick pan over medium heat. Add the salmon skin-side down and cook until the skin is crispy and the 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 the pan.
5. Melt 1 tablespoon butter (2 tablespoons for 4 servings) in the same pan over medium-high heat. Add the chopped onion and cook, stirring occasionally, until softened, 3-5 minutes. Add ½ cup water (1 cup for 4), cream cheese, chicken stock concentrate, half the red pepper jam (all the jam for 4) and ¼ teaspoon Tuscan Heat Spice (½ teaspoon for 4). Cook, stirring occasionally, until the sauce thickens, 2-3 minutes. Remove from heat and stir in the sour cream until smooth. Season with salt and pepper to taste.
6. Divide the couscous, roasted vegetables and salmon among plates. Drizzle the salmon with the spicy red pepper cream sauce and serve. (Salmon is fully cooked when it reaches an internal temperature of 145°F.)

Recipe Tips

FAQ

Can I use a different type of couscous?

Yes, but Israeli couscous (pearl couscous) is larger and chewier. If using regular couscous, reduce cooking time and water according to package directions.

What can I substitute for the red pepper jam?

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

Can I make this dish dairy-free?

Yes, substitute the butter with a dairy-free alternative, use dairy-free cream cheese and sour cream or omit them and add a splash of non-dairy milk to the sauce.