Ingredients

• 4 cups (1 L) dry white wine
• 2 bay leaves
• 1 cup (250 mL) Lactantia^® Lemon Herb Butter, room temperature
• 1/2 cup (125 mL) fresh lemon juice
• 2 cloves garlic, minced
• 4 skinless salmon fillets, each about 5 oz (150 g)
• 1 cup (250 mL) couscous
• 1 tsp (5 mL) finely grated lemon zest
• 2 tbsp (30 mL) fresh lemon juice
• 1 ½ tsp (7 mL) salt, divided
• 1/2 tsp (2 mL) pepper
• 1 cup (250 mL) halved cherry tomatoes
• 1 tbsp (15 mL) finely chopped shallot
• 1/4 cup (60 mL) finely chopped fresh parsley
• 1 tbsp (15 mL) finely chopped fresh chives
• 2 tsp (10 mL) finely chopped fresh thyme
• 1/4 tsp (1 mL) white pepper

Instructions

1. Cut a piece of parchment paper into a circle the circumference of a 10-inch (25 cm) high-sided skillet. Bring wine and bay leaves to a simmer in the skillet. Stir in Lactantia^® Lemon Herb Butter, lemon juice and garlic. Reduce heat to low so liquid is at a bare simmer. Add salmon fillets. Cover with prepared parchment paper circle directly on surface of liquid so salmon is immersed in poaching liquid. Cook for 8 to 12 minutes or until fish just starts to flake.
2. Meanwhile, cook couscous according to package directions. Fluff with fork. Stir in lemon zest, lemon juice, 1/2 tsp (2 mL) salt and the pepper. Stir in tomatoes, shallot, parsley, chives and thyme.
3. Divide couscous among 4 plates. Top with salmon and some of the poaching liquid. Sprinkle with remaining salt and white pepper.

Tips

1. Alternatively substitute quinoa or basmati rice for the couscous.

2. Substitute Arctic char or halibut for the salmon.