Ingredients
1 salmon filet
2 Tbsp butter
2 cloves garlic
sprig fresh rosemary
salt and pepper
oil
1 cup Israeli Couscous
2 green onions
2 cloves garlic
2 Tbsp butter
salt to taste
A bunch of fresh green beans
2 cloves garlic minced
1 Tbsp olive oil
1/2 lemon juiced
salt to taste
Bring a small pot of water to boil and cook couscous according to package directions. Then drain. In a pot over medium heat, add 2 Tbsp butter and 2 green onions thinly sliced and 2 cloves of minced garlic. Cook for one minute, then add your couscous, lemon juice and salt. Stir until combined and set aside.
Bring a pot of water to a boil and blanch your prepared green beans for 3 minutes. Then plunge into an ice bath. Drain and dry off with a paper towel. Pour out the water from your pot and add olive oil and your dried green beans and cook until soft. Then add garlic, lemon juice and salt and set aside.
In a frying pan over medium high heat, add oil. Season the skin side of the salmon with salt and the other side with salt and garlic powder. Once hot, place salmon in pan, skin side down, and press down for 30 seconds. Next, cook for 4 minutes. Flip and add butter, rosemary and garlic then baste until the internal temperature is 135 f
On a plate, add couscous, green beans and salmon. Garnish with lemon slices and enjoy!