Seared Salmon With Israeli Couscous Salad

seared-salmon-couscous-salad
Photo by Marcus Nilsson
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 496 calories
    • Fat 20 g
    • Sat Fat 3 g
    • Cholesterol 107 mg
    • Sodium 477 mg
    • Protein 44 g
    • Carbohydrate 35 g
    • Sugar 1 g
    • Fiber 2 g
    • Iron 2 mg
    • Calcium 60 mg
  • August 2012

Ingredients

  1. Check 1cup Israeli couscous (also called pearl couscous)
  2. Check 1 small bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
  3. Check 1/2 English cucumber, halved lengthwise and thinly sliced
  4. Check 1 small shallot, thinly sliced
  5. Check 1tablespoon fresh lemon juice
  6. Check 2tablespoons olive oil
  7. Check kosher salt and black pepper
  8. Check 4 6-ounce pieces skinless salmon fillet

Directions

  1. Cook the couscous according to the package directions; rinse to cool.
  2. Combine the couscous, fennel, cucumber, shallot, lemon juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.
  3. Meanwhile, heat the remaining tablespoon of oil in a large nonstick skillet over medium-high heat. Season the salmon with ¼ teaspoon each salt and pepper and sprinkle with the fennel fronds. Cook until opaque throughout, 3 to 5 minutes per side. Serve with the couscous salad.