Dinner · From Adam's kitchen

Mediterranean Salmon and Couscous Salad

Name: Mediterranean Salmon and Couscous Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Ingredients: 2 salmon fillets, about 5 oz each; 1 cup couscous (dry); 1 cup green beans; 3 celery stalks, sliced; 1 cup cucumber, diced; 1 pear, diced; ¼ cup Kalamata olives; ½ cup artichokes; 2 cups mixed greens; 1 cup arugula; 1 cup spinach; ⅛ cup sunflower seeds; ⅛ cup pumpkin seeds; ⅓ cup tahini; ¼ cup olive oil; Zest and juice of ½ lemon; 1 garlic clove; 2 tbsp honey; 2 anchovy fillets or 2 tsp anchovy paste; 1 tsp salt; 1 tsp black pepper

A big, crunchy salad with salmon, couscous, pear, and lots of greens, tossed in a creamy tahini-anchovy dressing. Do not skip the anchovy: it does not taste fishy, it just makes everything more savory.

High-protein
Dairy-free

Serves: 2
Skill: Easy
Prep: 20 min
Cook: 15 min
Total: 35 min

Method

Cook the couscous (10 min)
Cook the couscous according to the package, fluff it with a fork, and spread it on a plate to cool. Set up a bowl of ice water for the green beans.
Cook the salmon (10-12 min)
Season the salmon with salt and pepper. Bake at 400°F for 10-12 minutes, or sear skin side down in an oiled skillet over medium-high heat for 4-5 minutes, then flip and cook 2-3 minutes more.
Ready whenIt flakes easily with a fork and reaches 145°F in the thickest part.
Blanch the green beans (3 min)
Boil the green beans for 2-3 minutes, then move them to the ice water. Drain and pat dry.
Ready whenThey are bright green and crisp-tender.
Make the dressing (2 min)
Blend or whisk all the dressing ingredients until smooth. If it is too thick to pour, add water 1 tbsp at a time.
Toss and serve (3 min)
Combine the vegetables, pear, couscous, olives, artichokes, greens, and seeds in a large bowl. Add the dressing and toss gently. Divide between plates and top with the salmon.

Make it cheffy

Get crispy salmon skin

How

Pat the skin completely dry. Put it skin side down in a hot, oiled pan and press gently with a spatula for 10 seconds so it does not curl. Then leave it alone for 4-5 minutes. You will know it is right when the fish releases easily from the pan and the skin is golden and crisp.

Why

Dry skin and steady heat give you a crispy texture instead of a soggy one.

Swaps

Couscous → quinoa (gluten-free).
Anchovy → 1 tsp soy sauce or miso.

Make ahead & storage

Make ahead

Make the couscous, green beans, and dressing ahead and keep them in the fridge.

Storage

Keep cooked salmon in the fridge. Store the dressing separately so the greens do not wilt.

Macros per serving

Estimate

Calories: about 1400
Protein: about 57 g
Carbs: about 123 g
Fat: about 80 g

Per serving, based on 2 servings. Includes all of the dressing. Use half the dressing to save about 300 calories per serving.

Back to the recipe box

Mediterranean Salmon and Couscous Salad

Method

Cook the couscous (10 min)

Cook the salmon (10-12 min)

Blanch the green beans (3 min)

Make the dressing (2 min)

Toss and serve (3 min)