Israeli Couscous Salmon Salad
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
11 mins
-
Total Time
41 mins
-
Servings
6 Servings
-
Calories
388 kcal
-
Course
Main Course
-
Cuisine
American
Israeli Couscous Salmon Salad
Description
The recipe begins by cooking Israeli couscous in a chicken broth salted lightly to infuse flavor. Meanwhile, salmon fillets are seasoned with kosher salt, pepper, and a drizzle of lemon dill dressing before baking at 450°F until just firm but moist inside. After resting and flaking the salmon, it's combined with the couscous, fresh watercress, halved tomatoes, crumbled feta cheese, and chopped fresh dill, all dressed with lemon dill dressing. The salad features a mix of textures from the slightly chewy couscous, tender salmon flakes, crisp greens, and creamy feta.
This salad works well as a standalone meal for lunch or a light dinner, offering protein, grains, and vegetables in one dish. Its bright lemon and dill notes lend freshness that compliments the richness of the salmon nicely.
The lemon dill dressing can be prepared separately to add when assembling or used to marinate the salmon prior to baking. The dish is best served shortly after preparation to maintain the texture contrast of ingredients.
Ingredients
- 2 cups chicken broth low sodium
- ½ teaspoon kosher salt
- 1 cup Israeli couscous uncooked
- 4 ounce salmon skinless fillets
- salt Kosher salt and freshly ground
- black pepper Kosher salt and freshly ground
- 5 ounces watercress about 6 cups, or baby arugula or baby spinach
- 1 cup tomatoes halved or quartered, if larger, cherry or grape
- ½ cup feta cheese crumbled
- ¼ cup dill chopped, fresh
- lemon dill dressing
Instructions
- Preheat oven to 450˚F. Line a sheet pan with foil and spray lightly with cooking spray.
- In a medium size pot, bring chicken broth and ½ teaspoon salt to a boil. Add the couscous and reduce the heat to medium-low. Cover and cook until couscous is just tender, 8-10 minutes.
- Drain the couscous in a sieve. Drizzle lightly with olive oil and stir with a fork to prevent clumping. Set aside.
- While couscous is cooking, prepare salmon. Place salmon fillets on prepared pan spaced 1-inch apart. Season both sides lightly with kosher salt and freshly ground pepper. Drizzle 1 teaspoon of the Lemon Dill Dressing on each fillet. Spread with the back of a spoon to coat the top surfaces.
- Bake for 6-10 minutes, until salmon is slightly firm to the touch and the internal temperature of the salmon reaches 125-135°F . Remove from oven and let sit for 2 minutes (the temperature will come up a bit during this resting time).
- Flake salmon into large chunks with two forks (see tutorial above). Drizzle flaked salmon with 1-2 tablespoons of the Lemon Dill Dressing and toss gently to coat.
- To assemble salad, combine watercress, arugula or baby spinach with the Israeli couscous in a large bowl. Drizzle with 2 tablespoons of the Lemon Dill Dressing.
- Turn out couscous mixture onto a large serving platter or individual plates. Top with flaked salmon, tomatoes and Feta cheese. Drizzle with a bit more dressing and sprinkle genersouly with fresh dill. Serve extra dressing at the table.
Notes
- The nutritional values provided do not include the lemon dill dressing; refer to the specific dressing recipe for those details.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 388 kcal
% Daily Value*
| Calories | 388kcal | 19% |
| Carbohydrates | 43g | 14% |
| Protein | 24g | 48% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 61mg | 20% |
| Sodium | 660mg | 28% |
| Potassium | 656mg | 14% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1715IU | 34% |
| Vitamin C | 15.3mg | 17% |
| Calcium | 275mg | 28% |
| Iron | 2.5mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
