Salmon & Couscous Salad | Byron Talbott

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories, while ricotta is often less expensive.

salmon

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Grilled chicken is leaner, while canned tuna is a budget-friendly protein.

Add water to a small sauce pot.

Add a few scoops of Mediterranean couscous to the pot.

Add a good pinch of salt to the pot and bring to a boil.

Cook the couscous for about 5 to 7 minutes until tender and fluffy.

Add a few tablespoons of olive oil to the cooked couscous to prevent it from sticking together.

Run cold water over the strained couscous to cool it down quickly.

Transfer the cooled couscous to a small mixing bowl and add a few more tablespoons of olive oil.

Pull the salmon fillet out of the fridge and season with olive oil, salt, and fresh cracked black pepper.

Massage the seasoning into the flesh of the salmon.

Place the salmon under a 500° broiler for about 5 to 7 minutes depending on the size of the fillet.

In a small mixing bowl, add a few scoops of the cooled couscous, sliced cherry tomatoes, diced cucumber, olive oil, fresh squeezed lemon juice, salt, pepper, and freshly sliced mint.

Give the couscous salad a quick stir to combine.

Gently place a few scoops of the couscous salad at the bottom of a shallow bowl.

Remove the salmon from the broiler and place it over the couscous salad.

Garnish the plate with a few sprigs of Italian flat leaf parsley.

Squeeze lemon juice over the salmon and the dish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens