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Citrus Alaska Salmon & Pearled Saffron Couscous Grain Bowl

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Healthy and immunity boosting wild Alaska salmon seafood bowl with sophisticated notes of saffron and cucumber tomato salad.
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Servings: 4


  • For the sauce:

  • 1 (10-12 ounce) bottle sesame-ginger or yuzu Asian style dressing
  • For the couscous:

  • 1/4 teaspoon saffron threads (or turmeric)
  • 1 cup pearl couscous
  • Salt and pepper, to taste
  • 2 teaspoon 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 ounces ea) Wild Alaska salmon fillets
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste
  • For the greens:

  • 8-12 cups mixed greens


  1. 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.

  2. 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. 

  3. Step 3 For each serving

    Spread 2-3 cups mixed greens on the bottom of a large single-serving bowl; drizzle 1 tablespoon of dressing over the greens. In a mixing bowl, combine the couscous, 1 tablespoon 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.