This recipe is packed with veggies, fresh greens, hearty couscous, and topped with Popsie's wild caught sockeye salmon fillet. Choose your favorite asian style dressing — we like a spicy sesame ginger — and add a garnish like pumpkin seeds for crunch. Easy and delicious and so good for you!
Citrus Alaska Salmon & Saffron Couscous Grain Bowl
Servings: 4 Prep Time: 30 minutes Cook Time: 10 minutes
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
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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
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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.
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