Green Onion and Cream Cheese Salmon Fillets

Season 4 salmon filets with salt and pepper, and vacuum seal. Place salmon in a Suvie pan, fill completely with water, and place in the bottom zone of Suvie. Input settings and cook now or schedule.

Place 8 oz Israeli couscous in the Suvie starch strainer set within the Suvie pasta pot. Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now or schedule.

While the salmon cooks, mix 4 oz cream cheese and 1/4 cup green onion together in a medium bowl with a spatula. Set aside.

After the cook, remove salmon from Suvie pan, pat pan and salmon dry, and return salmon to the pan. Top salmon filets with cream cheese mixture and sprinkle 1 tbsp seasoning blend over cheese, lightly pressing seasoning blend into cream cheese. Return pan to bottom zone of Suvie, and broil 7-10 minutes, rotating pan halfway through.

During the broil, combine 1 1/2 cups cucumber, 1 1/2 cups tomato, couscous, 1 tbsp red wine vinegar, and 2 tbsp olive oil in a large bowl. Season to taste with salt and pepper.

After the broil, divide couscous salad and salmon between plates and serve.