Healthy and immunity boosting wild Alaska salmon seafood bowl with sophisticated notes of saffron and cucumber tomato salad. Trust us…this one’s a keeper!
Ingredients
-
For the Sauce
- 1 (10-12 oz) bottle sesame-ginger or yuzu Asian style dressing
-
For the Couscous
- 1/4 tsp saffron threads (or turmeric)
- 1 cup pearl couscous
- Salt and pepper, to taste
- 2 tsp extra virgin olive oil
- 4 lemon wedges
-
For the Salad
- 2 cups seedless cucumber, halved lengthwise, then thin-sliced
- 2 cups cherry/pear tomatoes, halved
- 1/2 cup red onion, half-moon slivered
-
For the Fish
- 4 (4-5 oz ea) Wild Alaska salmon fillets
- 1 Tbsp extra virgin olive oil
- Salt and pepper, to taste
-
For the Greens
- 8-12 cups mixed greens
Instructions
- Step 1 – Prepare the couscous. Place water, saffron, salt, pepper in a medium pot; bring to a low simmer. Add the couscous and simmer for 7-9 minutes until tender. Drain couscous well; toss in a bowl with olive oil, then cool.
- Step 2 – Cook the fish. Quickly marinate salmon with 1 Tbsp each dressing and olive oil. In a nonstick sauté pan, season the salmon with salt and pepper, then sear the fish for 2-3 minutes on one side until it is a light golden-brown, flip the fish, and cook for a few minutes before removing it from the pan.
- Step 3 – For each serving. Spread 2-3 cups mixed greens on the bottom of a large single-serving bowl; drizzle 1 Tbsp of dressing over the greens. In a mixing bowl, combine the couscous, 1 Tbsp of the dressing, and squeeze the juice of one lemon wedge into the mixture. Toss, then place couscous and cucumber tomato salad on top. Add salmon; spoon dressing over salmon. Garnish with dill, lemon wedge, and/or crispy fried garlic.
