Seared Salmon With Israeli Couscous Salad

Seared Salmon With Israeli Couscous Salad
Marcus Nilsson
A cool salad with crisp cucumbers and fennel provides a refreshing contrast to the warm salmon.

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Serves 4
preparation
20
minutes
cooking
20
minutes

Ingredients

1
cup
Israeli couscous (also called pearl couscous)
1
small bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
1/2
English cucumber, halved lengthwise and thinly sliced
1
small shallot, thinly sliced
1
tablespoon
fresh lemon juice
2
tablespoons
olive oil
kosher salt and black pepper
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.
Dawn Perry
August 2012

Nutritional Information

  • Per Serving
  • Calories 496
  • 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
What does this mean? See Nutrition 101.

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