Infinity Loop Flow Dish (Printable Version)

Delicate blend of salmon, vegetables, and pearl couscous arranged artfully in a figure-eight pattern.

# Ingredient List:

→ Fish

01 - 2 fillets (approximately 10.5 oz) fresh salmon, skinless
02 - 1 tbsp 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 - 1/2 cup pearl couscous
09 - 1 cup vegetable broth

→ Dressings & Garnishes

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

# Directions:

01 - Set the oven temperature to 350°F and allow it to reach the desired heat.
02 - Bring vegetable broth to a boil in a small saucepan. Add pearl couscous, reduce heat, cover, and simmer for 10 minutes until tender. Fluff with a fork and set aside.
03 - Briefly blanch zucchini, carrot, and fennel slices in boiling salted water for 1 to 2 minutes until just tender. Drain and immediately cool in ice water to preserve color. Pat dry with paper towels.
04 - Coat salmon fillets with olive oil, season with salt and freshly ground black pepper, then place on a parchment-lined baking tray. Bake for 12 to 15 minutes until cooked through but still moist. Let cool slightly, then break into large, uniform flakes.
05 - Combine Greek yogurt, lemon zest, and finely chopped fresh dill in a small bowl and mix until smooth. Set aside.
06 - On a large serving platter, arrange the pearl couscous in a continuous figure-eight shape. Layer blanched vegetable slices and baby spinach alternately along the loops for visual contrast. Nestle the salmon flakes within the curves of the couscous. Add capers and dollops of the yogurt dressing evenly. Finish by sprinkling toasted pine nuts over the top.
07 - Present immediately to ensure each serving offers a harmonious progression of flavors and textures.

# Expert Tips:

01 -
  • It looks impossibly elegant but comes together in just over an hour, making you feel like a restaurant chef in your own kitchen.
  • Every element—tender salmon, crisp vegetables, creamy yogurt—plays a specific role, so you taste the difference each ingredient makes with every forkful.
  • It's naturally light and pescatarian, yet feels substantial enough to impress anyone sitting at your table.
02 -
  • Don't skip the ice bath for your vegetables—it's the difference between vibrant colors that pop on the plate and dull vegetables that look tired. This step taught me that presentation matters because it signals care.
  • Overcooked salmon becomes dry and falls apart into sad little shreds. Watch it like a hawk, and remember that it continues cooking slightly after you remove it from the oven. Better to pull it out when it still looks slightly underdone than to discover you've cooked it through too much.
03 -
  • A mandoline is genuinely worth pulling out for this recipe because paper-thin vegetable slices are what make the arrangement feel elegant. But if you don't have one, a very sharp knife and patience will get you there.
  • Toast your own pine nuts in a dry skillet for two minutes before using them—this tiny step makes them taste exponentially better and gives you something to do while other components finish cooking.
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