This salmon recipe provided by Alaska Seafood Marketing Institute
Serves 4
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 c pearl couscous
1 1/2 c water
Salt and pepper, to taste
2 tsp extra-virgin olive oil
4 lemon wedges
For the salad:
2 c seedless cucumber, halved lengthwise, then thin-sliced
2 c cherry/pear tomatoes, halved
1/2 c red onion, half-moon slivered
For the fish:
4 (4-5 oz each) wild Alaska salmon fillets
1 tbsp extra-virgin olive oil
Salt and pepper, to taste
For the greens:
8-12 c mixed greens
Directions
Step 1: Prepare the couscous
Place water, saffron, salt, and 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: Make the salad
In a mixing bowl, combine tomato, red onion and cucumber.
Step 4: 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 1/4 of the couscous, 1 tbsp of the dressing, and squeeze the juice of one lemon wedge into the mixture. Toss, then place couscous mixture and 1/4 of the cucumber-tomato salad on top. Add salmon; spoon 1 tbsp dressing over salmon. Garnish with dill, lemon wedge, and/or crispy fried garlic.
If you enjoyed this salmon recipe, check out all of Fish Alaska’s salmon recipe library.