Infinity Loop Salmon Dish (Printable)

A vibrant dish of salmon, veggies, and couscous expertly arranged for a refined flavor journey.

# What You'll Need:

→ Fish

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

→ Vegetables

04 - 1 medium zucchini, thinly sliced
05 - 1 medium carrot, thinly sliced
06 - 1 small fennel bulb, thinly sliced
07 - 1 cup baby spinach leaves

→ Grains & Legumes

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

→ Dressings & Garnishes

10 - 2 tablespoons Greek yogurt
11 - 1 teaspoon lemon zest
12 - 1 tablespoon fresh dill, finely chopped
13 - 1 tablespoon capers, rinsed and drained
14 - 1 tablespoon toasted pine nuts

# Directions:

01 - Preheat the oven to 350°F.
02 - Bring the vegetable broth to a boil in a small saucepan. Add the pearl couscous, reduce the heat, cover, and simmer for 10 minutes until tender. Fluff with a fork and set aside.
03 - Blanch zucchini, carrot, and fennel slices in boiling salted water for 1–2 minutes until just tender. Drain and cool immediately in ice water to preserve color. Pat dry.
04 - Brush salmon fillets with olive oil, season with salt and pepper, and bake on a parchment-lined tray for 12 to 15 minutes until just cooked through. Let cool slightly, then break into large, neat flakes.
05 - Combine Greek yogurt, lemon zest, and fresh dill in a small bowl. Set aside.
06 - On a large serving platter, spoon the pearl couscous into a figure-eight shape. Alternately arrange blanched vegetable slices and baby spinach leaves along the loop for color contrast. Nestle salmon flakes into the curves of the couscous. Dot with capers and spoon the yogurt dressing over. Sprinkle with toasted pine nuts.
07 - Serve immediately to highlight the progression of flavors and textures in every bite.

# Expert Advice:

01 -
  • It's a showstopper that takes just over an hour, so you can impress your guests without spending your whole day in the kitchen
  • Every bite is a carefully planned progression of flavors—creamy, tender, bright, and nutty all at once
  • The visual beauty makes people actually pause and admire their plate before digging in, which somehow makes everything taste even better
02 -
  • Don't skip the ice bath for your blanched vegetables—I learned this the hard way when my carrot slices turned from bright orange to dull brown in seconds. The shock of cold water stops the cooking and preserves everything you worked for
  • Slice your vegetables as thin as you can manage—this is what makes the infinity loop visually stunning and allows each vegetable to taste delicate rather than heavy
  • The salmon must be completely cooled before you handle it; warm salmon is fragile and will shred messily rather than flake neatly, ruining your presentation
03 -
  • Use a mandoline slicer for vegetables if you have one—it creates those paper-thin, uniform slices that make the infinity loop actually look like an infinity loop rather than a jumbled arrangement
  • Toast your own pine nuts in a dry skillet over medium heat for 2–3 minutes; the difference between store-bought toasted and freshly toasted is the difference between good and remarkable
  • Prepare everything except the final plating up to 30 minutes before serving, then assemble the loop right before people sit down so the vegetables stay crisp and the whole composition feels fresh
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