Citrus Alaska Salmon & Saffron Couscous Grain Bowl

Ingredients

For the couscous:

• 1/4 tsp saffron threads (or turmeric)
• 1 qt water
• 1 cup pearl couscous
• Salt and pepper, to taste
• 2 tsp extra virgin olive oil
• 4 lemon wedges

For the salad:

• 2 cups seedless cucumber, halved lengthwise, then thin-sliced
• 2 cups cherry/pear tomatoes, halved
• ½ cup red onion, slivered

For the fish:

• 4 (4-6 oz. ea) Wild Alaska salmon portions
• 1 Tbsp extra virgin olive oil
• Salt and pepper, to taste

You'll also need:

• 8 to 12 cups mixed greens
• 1 bottle of sesame ginger dressing

Directions

Step 1: The couscous

• Place water, saffron, salt, pepper in medium pot; bring to a low simmer. Add the couscous and simmer for 7-9 minutes until tender. Drain couscous well; toss in a bowl with olive oil, then cool.

Step 2: The Salmon

• Quickly marinate salmon with 1 Tbsp each dressing and olive oil. In a nonstick sauté pan, season the salmon with salt and pepper, then sear the fish for 2-3 minutes on one side until it is a light golden-brown, flip the fish, and cook for a few minutes before removing it from the pan.

Step 3: Assemble

• For each serving: Spread 2-3 cups mixed greens on the bottom of a large single-serving bowl; drizzle 1 Tbsp of dressing over the greens. In a mixing bowl, combine the couscous, 1 Tbsp of the dressing, and squeeze the juice of one lemon wedge into the mixture. Toss, then place couscous and cucumber tomato salad on top. Add salmon; spoon dressing over salmon.

Recipe Note

✶Optional garnish: Dill sprigs, lemon wedges, pumpkin seeds, and/or crispy fried garlic.