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Citrus-Cured Alaska Salmon Carpaccio with Spiced Couscous Salad

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cured slices of salmon in a circular fanned pattern with couscous piled in center on top of a white plate with tan napkin and brown wood table
Silky wild Alaska salmon paired with bright citrus, warm spices, and a light, flavorful couscous salad.
  • Prep Time: 45 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour 15 minutes
  • Servings: 4
  • Yield: 4 servings

Ingredients

  • For the Spiced Couscous Salad

  • Zest and juice of 1 lime
  • 2 oranges
  • Kosher salt, to taste
  • 1 cup couscous
  • 3 tablespoons olive oil
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon ground cinnamon

  • For the Salmon Carpaccio

  • 1½ pounds skinless, boneless wild Alaska salmon fillet, previously frozen and suitable for raw preparations
  • 1 ripe mango, peeled and diced
  • 1 small red chili pepper, finely chopped and seeded
  • 3 tablespoons olive oil
  • ¼ cup reserved citrus juice
  • Kosher salt, to taste
  • 2 cups arugula

Nutrition (Per Serving)

Calories 600
Protein 33 g
Total Fat 39 g
Total Carbohydrates 24 g

Preparation

  1. Step 1 Prepare the Couscous Salad

    • Zest the lime and set aside. Using a sharp knife, peel the lime and oranges, removing all white pith. Segment the fruit and reserve both the segments and any remaining juice.

    • Bring 1¼ cups water and a pinch of salt to a boil. Stir in couscous and olive oil, remove from heat, cover, and let stand until tender, about 5 minutes. Fluff with a fork.

    • Toast coriander and cumin seeds in a dry skillet until fragrant, then crush lightly using a mortar and pestle or the back of a spoon.

    • Stir the toasted spices, cinnamon, lime zest, citrus segments, and citrus juice into the couscous. Season to taste with salt. Set aside.

  2. Step 2 Prepare the Salmon Carpaccio

    Food Safety Note: This recipe uses raw salmon. For safety, use wild Alaska salmon that has been commercially frozen* and properly thawed**, and keep refrigerated until serving.

    • Rinse salmon under cold water and pat completely dry. Place in the freezer for 30 minutes to firm slightly for easier slicing.
    • In a small bowl, combine mango, chili pepper, olive oil, and reserved citrus juice. Stir gently to combine.

  3. Step 3 Assemble and Serve

    • Slice salmon thinly against the grain and arrange evenly on four chilled plates. Season lightly with salt and drizzle with the mango-citrus vinaigrette.
    • Add a small mound of couscous salad to each plate and finish with a handful of arugula.
    Chef’s Tip

    For a polished presentation, use a ring mold to shape the couscous salad before plating.

     

    —

    * Commercially Frozen
    • Frozen at -4F (-20 C) or below and stored for 7 days
    • Freezing at -31F(-35 C) or below until solid and storing for 15 hours
    • Freezing at -31F(-35 C) or below until solid and storing for 24 hours at -4F (-20 C) or below.
    ** Defrosting Frozen Seafood
    • The most effective and recommended thawing temperature is 32–35°F (0–1.67°C), which is a common temperature range for in-home refrigerators.
    • You should still check that the refrigerator is on its coldest setting.
    • Quicker thawing can be done by immersing the frozen product, sealed tightly in a plastic bag, in very cold water.
    • Once the product is thawed, keep it chilled until ready to cook.

Nutrition (Per Serving)

Calories 600
Protein 33 g
Total Fat 39 g
Total Carbohydrates 24 g