Rating: 3 stars
57 Ratings
  • 5 star values: 12
  • 4 star values: 7
  • 3 star values: 19
  • 2 star values: 15
  • 1 star values: 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.

Dawn Perry

Gallery

Credit: Marcus Nilsson

Recipe Summary

hands-on:
20 mins
total:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the couscous according to the package directions; rinse to cool.

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  • Combine the couscous, fennel, cucumber, shallot, lemon juice, 1 tablespoon of the oil, ½ teaspoon salt, and ¼ teaspoon pepper in a large bowl.

  • 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.

Nutrition Facts

496 calories; fat 20g; saturated fat 3g; cholesterol 107mg; sodium 477mg; protein 44g; carbohydrates 35g; sugars 1g; fiber 2g; iron 2mg; calcium 60mg.
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