District Dish: Citrus salmon for Mother’s Day

Written by Emma Pilger. Photo by Emma Pilger.

Springtime is magic. The farmers’ markets start up again, flowers bloom and it’s time to clean out those dust bunnies from the winter. Plus, everything about spring sets us up for one of the best (and most underrated) holidays of the year: Mother’s Day. When May eventually rolls around, I miss my mom more than usual. Instead of gearing up for finals, I wish my mom and I were sitting in a sunny courtyard, sipping on coffee over brunch. Since my homesickness was particularly strong this past Mother’s Day, I wanted to make something that I would’ve cooked for my mom if I were with her.

If you’re with your mom this year for Mother’s Day, give this recipe a try! But even if you’re not with your mom in person, give her a FaceTime call and cook with her while you catch up. Either way, be sure to make your mom feel special this Mother’s Day.

Spring calls for light hits of acidity, crunchy root veggies and colorful plating. This recipe has it all, which makes it the perfect dish to put you in the springtime mood. While the salmon may seem like the star of the show, the sauce and toppings steal the spotlight. The bright citrus sauce bursts with flavor while the smooth couscous and salmon balance it out. And if I’m being honest, the toppings are so good that I could eat them by themselves: the crisp radishes, buttery cashews and green onion complete this dish. Every ingredient in this dish is simple, but when they come together, it’s just as magical as spring itself.

The ingredients for this citrus salmon

• 2 filets of salmon
• 1 orange, for zest and juicing
• 1 lemon, for juicing
• 1/2 teaspoon paprika
• 1/2 teaspoon lemon pepper
• 1 teaspoon red pepper flakes
• 2 garlic cloves, minced
• 1 tablespoon butter
• Salt to taste (Morton’s)
• Fresh cracked black pepper
• 1/2 cup pearl couscous
• Extra-virgin olive oil
• 1/2 cup unsalted cashew, chopped
• 2 large radishes, cut in half-moons
• 2 scallions

How to make this salmon dish

• Preheat the oven to 425°F. While the oven is preheating, drizzle olive oil over the salmon filet and season with salt and pepper on a baking sheet. Cook the salmon in the oven for 20 minutes.
• Next, in a small bowl, mix together the paprika, lemon pepper, and red pepper flakes. Salt this mixture to taste. Set aside.
• In a separate bowl, mix together the juice of the lemon, the juice of the orange, and 2 teaspoons of orange zest.
• Add 1 1/2 cup of water and 1 tablespoon of extra-virgin olive oil to a pot. Bring to a boil, then add couscous and season with a pinch of salt. Cook until water is fully evaporated, fluffing couscous occasionally.
• Then, thinly slice the radish and scallion greens and set aside. Chop the cashews then lightly toast in a pan, just until fragrant. Remove from heat and set aside.
• Melt 1 tablespoon of butter in the small pot, then add the garlic. Cook until fragrant. Add the dry spice mix to the pot. Stir well until fully combined. Finally, add the citrus mixture. Stir until the sauce begins to simmer, then remove from the heat.
• Plate by laying down a bed of couscous, then place the salmon on top. Spoon the sauce onto the salmon and couscous. Then top with radishes, cashews and green onion. Garnish with lemon slices. Enjoy, and call your mom while you’re at it.