Marcus Nilsson
Hands-On Time
20 Mins
Total Time
20 Mins
Serves 4

For a satisfying but light seafood dinner, look no further than this recipe for salmon fillets over a bed of couscous and raw vegetables. You’ll find Israeli couscous, also called pearl couscous, in the grain aisle alongside rice and farro; the individual grains are larger than regular couscous but similar in taste, and often easier for kids to eat with a fork. And we prefer English cucumbers, also known as hothouse or greenhouse, for this recipe, as the smaller, seedless cukes lend a more intense fresh flavor. Depending on the time of year, add tomatoes or herbs, too, if you’d like.

How to Make It

Step 1

Cook the couscous according to the package directions; rinse to cool.

Step 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.

Step 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.

Ratings & Reviews