Infinity Loop Salmon Main Dish (Printable)

A crafted dish featuring salmon, vibrant vegetables, and couscous arranged in a continuous figure-eight flow.

# What you'll need:

→ Fish

01 - 2 fresh skinless salmon fillets (approximately 10.5 oz)
02 - 1 tablespoon olive oil
03 - Salt, to taste
04 - Freshly ground black pepper, to taste

→ Vegetables

05 - 1 medium zucchini, thinly sliced
06 - 1 medium carrot, thinly sliced
07 - 1 small fennel bulb, thinly sliced
08 - 1 cup baby spinach leaves

→ Grains & Legumes

09 - ½ cup pearl couscous
10 - 1 cup vegetable broth

→ Dressings & Garnishes

11 - 2 tablespoons Greek yogurt
12 - 1 teaspoon lemon zest
13 - 1 tablespoon fresh dill, finely chopped
14 - 1 tablespoon capers, rinsed and drained
15 - 1 tablespoon toasted pine nuts

# Preparation steps:

01 - Set the oven temperature to 350°F (180°C) to prepare for salmon baking.
02 - Bring vegetable broth to a boil in a small saucepan. Add pearl couscous, reduce heat to low, cover, and simmer for 10 minutes until tender. Fluff with a fork and set aside.
03 - Briefly immerse zucchini, carrot, and fennel slices in boiling salted water for 1–2 minutes until just tender. Immediately transfer to ice water to halt cooking and preserve color. Drain and pat dry.
04 - Brush salmon fillets with olive oil, season with salt and pepper, then place on parchment-lined baking tray. Bake for 12–15 minutes until just cooked through. Allow to cool slightly, then break into neat large flakes.
05 - Combine Greek yogurt, lemon zest, and finely chopped fresh dill in a small bowl. Mix until well incorporated and set aside.
06 - On a large serving platter, arrange pearl couscous in a figure-eight shape. Alternate placement of blanched vegetable slices and baby spinach leaves along the loop for visual contrast. Place salmon flakes strategically within the curves of the couscous. Garnish with capers and dollops of the yogurt dressing. Sprinkle toasted pine nuts evenly on top.
07 - Present immediately, ensuring each portion delivers the harmonious progression of flavors and textures from one element to the next.

# Expert advice:

01 -
  • Every bite is a journey—you taste fresh salmon, tender vegetables, and creamy yogurt all at once, like flavors dancing in a circle.
  • It looks restaurant-worthy but takes just over an hour from start to finish, making you feel like a culinary genius without the stress.
  • The figure-eight arrangement is intuitive once you try it, and honestly, it's the kind of trick that impresses people far more than the effort it demands.
02 -
  • Blanching vegetables is not optional—it brightens their color and softens them just enough without making them mushy. I learned this the hard way by skipping it once, and the vegetables were too hard and looked dull. Never again.
  • Don't assemble this dish more than 15 minutes before serving. The couscous will absorb moisture from the vegetables and the whole arrangement can start to wilt. Timing is everything here.
  • The figure-eight doesn't have to be perfect. Some of my best presentations have been slightly wobbly—guests appreciate the handmade quality far more than rigid perfection.
03 -
  • If you're nervous about the figure-eight, practice tracing it with your finger first. You'll see immediately how it flows, and your hand will remember the motion when you pick up the spoon.
  • Toast your pine nuts in a dry skillet over medium heat for just 2-3 minutes, shaking the pan frequently. This one small step transforms them from ordinary to extraordinary, filling your kitchen with the most enticing aroma.
  • Cook the couscous in the same pot you'll use for blanching—one less thing to wash, and the residual heat keeps everything warm without additional effort.
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