Crispy Salmon with Spicy Red Pepper Cream Sauce and Garlic Couscous

Looking for a new way to enjoy salmon? This recipe delivers crispy skin-on fillets seasoned with a warm spice blend, then drizzled with a luscious red pepper cream sauce. The sauce-made with red pepper jam, cream cheese and sour cream-adds a tangy, slightly sweet kick that pairs beautifully with the rich fish.

On the side, you’ll find fluffy pearl couscous infused with garlic and tender roasted zucchini and onion. It’s a complete meal that comes together in about 35 minutes, perfect for a satisfying weeknight dinner or a special weekend meal.

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Ingredients

1.5 tablespoon Sour CreamView 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

8 ounce AsparagusView 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 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, this recipe works well with other firm fish fillets like trout or arctic char. Adjust cooking time as needed.

What can I substitute for pearl couscous?

Regular couscous, orzo or quinoa can be used. Adjust cooking time according to package directions.

How do I store leftovers?

Store salmon, couscous and vegetables separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.