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.



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



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


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.



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.



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.


Couscous Primavera


Lemon Garlic Green Beans


Citrus Herb Mix


Citrus Salmon Marinade