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

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

/5
Reviews
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