Serious Eats: Recipes
Blackened Salmon with Crunchy Coconut Couscous
The concept is simple: no-fuss baked salmon crusted in hot blackening spice perched on a pile of cool coconut couscous splintered with fresh herbs. It's New Orleans meets Miami in 15 minutes. The salmon is spicy, salty, savory, and meaty. The couscous is fluffy and fresh, packed full of mint, parsley, green onions, and pumpkin seeds.
About the author: Kerry Saretsky is the creator of French Revolution Food, where she reinvents her family's classic French recipes in a fresh, chic, modern way.
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