Seared Salmon With Lemony Pearl Couscous, Cucumber-Herb Salad, And Garlic Labneh

Seared salmon, lemony pearl couscous, a fresh cucumber–herb salad, and a dollop of garlic labneh — my perfect meal!! Easy enough for a weeknight but special enough for a dinner party.

By @saturdaytable

Original recipe source

Cook time: 30 minutes

Servings: 4

Ingredients

• 1.5 cups pearl couscous
• 1 tbsp 4th & Heart ghee
• 2 cups chicken or veggie stock
• 1 pinch salt
• 1 big handful baby spinach
• 1 squeeze lemon juice
• 1 cup labneh
• 1 clove small garlic clove, grated
• 0.5 lemon zest of ½ a lemon
• 1 to taste salt
• 3 cucumbers thinly sliced Persian cucumbers
• 1 cup roughly chopped dill, parsley, and/or cilantro
• 1 tbsp capers
• 0.5 lemon juice of ½ a lemon
• 3 tbsp olive oil
• 1 to taste black pepper
• 1 to taste salt
• 4 fillets skin-on salmon fillets
• 0.5 tsp Aleppo pepper
• 1 to taste black pepper
• 1 to taste salt
• 1.5 tbsp 4th & Heart ghee

Instructions

1. Toast the pearl couscous in the ghee over medium heat until lightly golden and nutty.
2. Add the chicken or veggie stock and a pinch of salt, bring to a simmer, cover, and cook until tender, 8–10 minutes.
3. Off the heat, fold in the spinach so it just wilts and finish with a squeeze of lemon.
4. Stir together the labneh, grated garlic, lemon zest, and salt, then chill until ready to use.
5. Toss the sliced Persian cucumbers, chopped dill, parsley, and/or cilantro, capers, lemon juice, olive oil, black pepper, and salt together and adjust seasoning to taste.
6. Pat the salmon fillets dry, then season with Aleppo pepper, salt, and black pepper.
7. Melt the ghee in a large skillet over medium-high heat.
8. Place the salmon skin-side down in the skillet, pressing gently for a few seconds so it doesn’t curl.
9. Cook without touching it until the skin lifts easily and is deeply golden, about 4 minutes.
10. Flip the salmon and cook another 1–2 minutes, until it reaches your preferred doneness.