Honey Garlic Salmon Couscous Bowls
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 people
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Course
Main Course
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Cuisine
American
Honey Garlic Salmon Couscous Bowls
Description
Honey Garlic Salmon Couscous Bowls begin by cooking couscous until tender, typically in chicken stock or water, yielding a light and fluffy texture. Fresh carrots are peeled and shaved into ribbons to add color and a crisp mouthfeel. The honey garlic sauce is prepared by mixing honey, water, and minced garlic, creating a sweet and aromatic glaze.
Salmon fillets are dried thoroughly and cut into uniform cubes to ensure even cooking. They are seasoned with salt and pepper and then seared single-layered in preheated butter in a hot skillet until a golden crust forms and the interior cooks through relatively quickly. The honey garlic sauce is added toward the end to coat the salmon with a sticky finish.
To assemble, the salmon is placed over couscous with ribbons of carrot, thin avocado slices, fresh cilantro, and pickled onion for brightness. The combination delivers a balance of rich, sweet, fresh, and tangy flavors and textures in a nutritious bowl meal.
Ingredients
- 1 cup couscous uncooked
- 2 carrot peeled and shaved into ribbons
- ⅓ cup honey
- 2 tablespoons water
- 2 garlic minced, cloves
- 3 to 4 salmon cut into cubes (about 1 to 2 inch cubes, filets
- salt kosher salt
- black pepper kosher salt
- 3 tablespoons butter unsalted
- 1 avocado thinly sliced
- cilantro for serving, fresh
- onion for serving, pickled
Instructions
- Cook the couscous according to the instructions. This will take roughly 12 to 15 minutes. I use chicken stock or water. You want the couscous finished by the time the salmon is done. Peel and shave the carrots now too.
- Stir together the honey, water and garlic. Set it aside. We really love this sticky sauce and sometimes I double it. If you want extra sauce, I suggest doubling it too! ⅔ cup honey + ¼ cup water + 3 or 4 garlic cloves.
- Pat the salmon completely dry with paper towels. Cut the salmon into cubes, making sure the pieces are uniform in size. It doesn’t matter if they are big or small - but make sure they are all roughly the same size so they cook in the same amount of time.
- Season the salmon all over with salt and pepper.
- Heat a cast iron skillet over medium heat. Let it heat for a good 5 to 6 minutes so it’s hot. Add the butter and let it melt and sizzle - it will almost instantly brown. This is good!
- Add the salmon in a single layer. Cook on one side until very deep golden brown and seared. Flip each salmon piece. Cook for 1 minute so the salmon gets brown on the other side.
- Pour the honey mixture into the skillet. It should bubble and sizzle all around the salmon. Cook for 3 to 4 minutes, letting it bubble and thicken and get sticky.
- Build your bowls! I add couscous on the bottom, top it with the shaved carrots and sliced avocado, then add the salmon. Top with cilantro and pickled onions, then serve.
- This salmon is also incredible served with rice alone. It’s delish!
User Reviews
Overall Rating
4.9
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