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      Chef Kim's recipe: Citrus Salmon, Prima Vera Couscous, Lemon Garlic Green Beans

      CHARLESTON, S.C. (WCIV) -{}March is National Nutrition Month. Every Tuesday this month, Chef Kimberly Brock-Brown will appear on Lowcountry Live with a dietician to demonstrate an easy, delicious, and health- conscious recipe to our viewers.

      Today's recipe: Citrus Salmon, Prima Vera Couscous, Lemon Garlic Green Beans.

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      2 1/2 oz Orange Juice

      1 oz Lime Juice

      1 T Garlic Minced

      2 lbs/8 Salmon fillets Skinless

      1/2 t Kosher Salt

      1/2 t Black Pepper

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      1/4 Lime Grated

      1/3 Lemon Grated

      1/2 Orange Grated

      1/2 t Oregano Minced

      1 1/4t Rosemary Chopped

      1/2 t Thyme Chopped

      1/2 t Parsley Chopped Combine all for marinated Salmon

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      Combine Juices & Garlic for marinade. Add Salmon and marinate for 15-30. Drain and dredge in the Citrus Herb Mix. Place on parchment lined sheet pan sprayed with vegetable spray crusted side up. Sprinkle with Salt & Pepper & bake at 375 degrees for 5-7 minutes or until the internal temperature is 145 degrees.

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      2 lbs Green Beans- Blanched/shocked

      1 1/2 T Canola Oil

      2 t Garlic minced

      1/2 t Kosher Salt

      1/4 t Black Pepper

      1/2 t Crushed Red Pepper

      1/4 Lemon grated

      1 1/2 oz Lemon Juice

      Heat saut pan and add oil & garlic, saut until 1-2 minutes. Add Beans, spices, lemon rind & continue to saut 3-5 minutes or until tender. Add lemon juice to finish and serve.

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      1 3/4 C Vegetable Stock Heated to minimum 140F

      1/2 t Kosher Salt

      1/4 t Black Pepper

      7 oz Couscous

      1/4 C Zucchini Diced 1/4

      1/4 C Tomatoes Diced 1/4

      1 Scallion Sliced

      1 t Garlic Minced

      1/4 C Red Peppers Diced 1/4

      1/4 C Green Peppers Diced 1/4

      2 1/2 t Canola Oil

      1 1/2 T Lemon Juice

      3/4 T Oregano Chopped

      1 1/2 T Basil Chiffonade

      1/2 t Parsley Chopped

      In pot add all vegetables, couscous & garlic. Pour in the hot Stock, stir to incorporate. Add the Herbs and cover the pot to finish and absorb the liquid. Fluff and serve.

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      Couscous Primavera

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      Lemon Garlic Green Beans

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      Citrus Herb Mix

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      Citrus Salmon Marinade

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