Ingredients
Equipment
Method
- Heat olive oil in a large skillet or cast iron pan over medium-high heat. Lay salmon skin side up and sear for 3-4 minutes. Flip salmon and sear 2-3 minutes.
- Move salmon to side of the pan and add garlic, sauté for about 30 seconds, long enough to release its aroma. Stir in orange and lemon juices. Cook for about 1 minute to combine juices.
- Lower the heat to simmer and add the maple syrup. As it simmers, coat the salmon with the glaze and it should reduce and thicken slightly.
- Serve and garnish with parsley and coat salmon with the glaze. Enjoy with this delicious couscous!
Couscous: make ahead
- Using a medium bowl, pour boiling water over the couscous, enough to cover it and stir the couscous. Cover with a lid, plate or plastic wrap and wait for 8-10 minutes, remove the lid and fluff with a fork to separate the grains. Drain if needed and set aside.
- In a larger bowl, add pepper, scallions, cherry tomatoes, mint and parsley. Then add the couscous. In a small bowl, combine olive oil, lemon juice and pour over the couscous. Add salt and pepper to your liking. Toss and stir until combined. Serve with fresh mint leaves.