The Salmon Couscous Salad is a refreshing and nutrient-packed dish that combines the rich flavors of salmon with the light and fluffy texture of couscous.
This recipe brings together vibrant vegetables, flavorful herbs, and a zesty dressing for a delightful and wholesome meal. In this article, we’ll guide you through creating this refreshing and flavorful Salmon Couscous Salad step by step.
To create this nutrient-packed Salmon Couscous Salad, gather:
For the Salmon
- 2 salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon lemon zest
- Juice of 1 lemon
- Salt and black pepper, to taste
For the Couscous
- 1 cup couscous
- 1 cup vegetable or chicken broth
- 1 tablespoon olive oil
For the Salad
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red bell pepper, diced
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh mint, chopped
For the Dressing
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper, to taste
Preheat the oven to 400°F (200°C). Place the salmon fillets on a baking sheet. Drizzle olive oil over the fillets and rub them with lemon zest, lemon juice, salt, and black pepper. Bake for about 12-15 minutes, or until the salmon flakes easily with a fork.
In a saucepan, bring the vegetable or chicken broth to a boil. Remove from heat and stir in the couscous. Cover the saucepan with a lid and let the couscous absorb the liquid for about 5 minutes. Fluff the couscous with a fork and drizzle olive oil over it. Mix to prevent sticking.
In a large mixing bowl, combine the cooked couscous, halved cherry tomatoes, diced cucumber, diced red bell pepper, finely chopped red onion, chopped fresh parsley, and chopped fresh mint.
In a separate bowl, whisk together olive oil, lemon juice, Dijon mustard, salt, and black pepper. This will be the zesty dressing for the salad.
Pour the dressing over the couscous and vegetable mixture. Toss everything together to ensure that the dressing is evenly distributed.
Once the salmon is baked, use a fork to gently flake it into bite-sized pieces.
Adding Salmon to Salad
Add the flaked salmon to the couscous and vegetable mixture. Gently toss everything together to combine. Be careful not to overmix and break the salmon too much.
Transfer the Salmon Couscous Salad to serving plates or bowls. Garnish with extra chopped fresh herbs if desired.
In conclusion, the Salmon Couscous Salad offers a refreshing and balanced meal that’s both satisfying and nutritious. The combination of flaky salmon, fluffy couscous, and vibrant vegetables creates a dish that’s perfect for lunch or dinner.
By following the steps outlined in this article, you’ll be able to create a salad that not only delights your taste buds but also highlights the beauty of combining wholesome ingredients.
Can I use other types of fish instead of salmon?
Yes, you can use other flaky fish like trout, cod, or tilapia for this recipe.
Can I use different herbs in the salad?
Feel free to experiment with herbs like basil, cilantro, or chives based on your preferences.
Can I add nuts or seeds for extra crunch?
Certainly! Chopped almonds, toasted pine nuts, or sunflower seeds would add a delightful crunch.
Can I make the salad ahead of time?
You can prepare the components (salmon, couscous, vegetables) in advance and assemble the salad just before serving.
Can I use quinoa instead of couscous?
Absolutely! Quinoa is a great alternative to couscous for added protein.