Hello hello, again, Foodie Friends 🙂 Hope you had a fantastic weekend! In this edition of Foodie Adventures, we headed to Atlanta for the Overwatch Atlanta Reign Homestand Tournament, went sightseeing, and stopped at two local favorites, Cinco and Yakitori Jinbei.
Hello hello, again, Foodie Friends 🙂 Hope you had a fantastic weekend! In this edition of Foodie Adventures, I’ll be taking you to Abbott’s Peach Farm Stand to get ingredients we used in my parents’ Three-Course Anniversary Dinner and the food that followed!
In the next few weeks, I’ll be updating my blog with meal prep ideas from HelloFresh, as my friend gifted us a discount and I’m taking you on my meal kit journey with me (#notsponsored #notanad)! I won’t be posting the recipes from these as they’re already written for us, so check out the pictures tab for the full recipe and more in-depth cooking shots.
As (I think) I’ve mentioned before, I’m originally from New England, and I absolutely love seafood, so this salmon dish really caught my eye in the weekly meal lineup.
A long time ago, my parents introduced me to Middle Eastern food, and this Mediterranean salmon reminded me of the times we would go visit this little Lebanese restaurant in Pennsylvania on the way to see family. HelloFresh made it easier to recreate the flavors of some of my favorite food with this recipe!
With every HelloFresh meal kit, it gives you all the ingredients – Minus salt, pepper, and usually some sort of oil or butter. It also wants you to go fetch a few different pans or utensils that you may or may not have to complete the recipe.
For the first part of the recipe, it called for zesting and cutting a lemon into wedges, and taking the dill fronds off of the stems and finally chopping. In the meantime, I boiled about 1/2 cup of water and 1 tbls. of butter in a pan before I threw in the couscous and quickly took it off the stove. It absorbed the water in the next 10 minutes as it rested.
Next was getting that crispy salmon skin!
I salt and peppered the salmon on both sides and put it skin side down in a pan with vegetable oil. It took about 5 minutes on the skin side* and another 2 to 4 minutes to cook the salmon all the way through on the back.
While the salmon cooked, I made the creamy dill sauce, with a combination of the two sour cream packets, half the lemon zest, the juice of two lemon wedges, and a tablespoon of our chopped dill. I salt and peppered that to taste as well!
I also fluffed the couscous with a fork and added the remaining lemon zest, some salt, pepper, and half of the zaatar spice, and stirred until fully combined.
Next was cooking the green beans, which took about three minutes in a steaming bag in the microwave.
Once those came out of the microwave, they went in a bowl tossed with butter, salt, and pepper, to taste.
The only thing left was to Plate it Up! 🤗🍽
I was having lunch catered in the office yesterday, so luckily I only needed four lunches for this week, or else I would have needed to include more vegetables, couscous, and salmon to extend the recipe.** The directions suggested the couscous go down first, followed by the green beans, salmon, and top it with the creamy dill sauce, the remaining dill, and the rest of the zaatar spices.
*One of the tips it suggested for getting really crispy skin was to press down with a spatula while it was skin side down to get the best surface contact while it was touching the pan.
**The recipe only says it contains two servings, however, if you have a bigger appetite than I do at lunch or weren’t trying to meal prep, this definitely wouldn’t last you as long as it will for me.