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Blackened Salmon with Crunchy Coconut Couscous

Kerry Saretsky
  • minutes
  • Serves

INGREDIENTS

2

Salmon filets, boneless skinless

3 tbsp

Flat leaf parsley, fresh

1

Lemon or lime

3 tbsp

Mint, fresh

1/4 cup

Scallion greens, fresh whites

1 14 ounce can

Coconut milk

1 1/2 cups

Couscous, dry

1 tbsp

Blackening seasoning

1

Kosher salt and freshly ground black pepper

5 tbsp

Pumpkin seeds, toasted