Salmon Couscous Salad Bowl
A healthy and delicious salmon couscous salad bowl packed with flavor and nutrition.
Ingredients
Main Ingredients
- 2 salmon fillets 4-6 ounces each, preferably fresh
- 1 tablespoon avocado oil or other high-heat cooking oil
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/2 cup dry Moroccan couscous
- 1 cup cucumber Persian or English, diced
- 1 cup cherry tomatoes halved
- 2 tablespoons shallot diced
- 1/4 cup fresh mint chopped
- 1/2 cup feta cheese crumbled
- Juice of 1/2 lemon or more, if desired
- 1 tablespoon olive oil
Instructions
- In a small bowl, combine the olive oil, cumin, paprika, garlic powder, and a pinch of salt. Mix well to create a spice blend.
- Brush the salmon fillets generously with the spice mixture until evenly coated. Season with pepper and set aside.
- Cook the couscous according to the package instructions on the stovetop, which usually takes about 10 minutes.
- While the couscous is cooking, chop the cherry tomatoes, shallot, and fresh mint.
- Once the couscous is cooked, add the chopped tomatoes, mint, feta cheese, and olive oil to the pot. Toss everything together and season with salt and pepper to taste. This will brighten up the dish beautifully!
- Heat a large pan over medium-high heat. To check if it's ready, splash a drop of water onto the pan; if it sizzles, you’re good to go!
- Place the salmon fillets skin-side down in the hot pan. Cook for 3-5 minutes, depending on the thickness of the fillets, pressing down gently with a spatula to ensure even cooking.
- Once the sides of the salmon turn opaque, carefully flip the fillets so the skinless side is down. Turn off the heat and let the salmon cook for another minute or two. The goal is to have a nicely cooked exterior while keeping the inside soft and tender.
- Serve the couscous salad in two bowls and top each with a salmon fillet. Enjoy your delicious meal! Don’t forget to garnish with a sprinkle of fresh herbs if you wish.
Notes
For added flavor, consider marinating the salmon in the spice mixture for 30 minutes before cooking. You can substitute the feta with goat cheese for a different taste.