Citrus Alaska Salmon & Pearled Saffron Couscous Grain Bowl
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Servings: 4
Ingredients
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
Preparation
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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.
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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.
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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.
