Best 4 Salmon Couscous Salad Recipes

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Tantalize your taste buds with a vibrant and flavorful Salmon Couscous Salad, an exquisite culinary creation that harmoniously blends succulent salmon, fluffy couscous, an array of crisp vegetables, and a zesty lemon-herb dressing. This delightful dish offers a symphony of textures and flavors, making it a perfect choice for a refreshing lunch, a light dinner, or a vibrant side dish.

Explore variations of this versatile salad, including a Mediterranean-inspired recipe that incorporates sun-dried tomatoes, briny olives, and tangy feta cheese. For a smoky and aromatic twist, try the Grilled Salmon Couscous Salad, where the salmon is expertly grilled to perfection, infusing the salad with a delightful charred flavor.

If you prefer a vegetarian option, the Roasted Vegetable Couscous Salad presents a medley of roasted vegetables, such as bell peppers, zucchini, and mushrooms, tossed with tender couscous and a zesty dressing.

For a quick and easy lunch option, the Salmon and Avocado Couscous Bowl combines flaked salmon, creamy avocado, fluffy couscous, and a tangy dressing, all nestled in a convenient bowl.

Finally, indulge in the vibrant flavors of the Moroccan Salmon Couscous Salad, where succulent salmon is paired with a fragrant blend of Moroccan spices, couscous, and a refreshing mint-cilantro dressing.

Check out the recipes below so you can choose the best recipe for yourself!

SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING



Salmon and Couscous Salad With Cucumber-Feta Dressing image

The dressing in this 30-minute recipe is inspired by green goddess dressing and mast-o khiar, a Persian side dish of cucumbers and yogurt. Here, thick yogurt is combined with fresh herbs, tangy feta and crunchy Persian cucumbers. If you have trouble finding Persian cucumbers, they can be swapped for similarly sweet-skinned English cucumbers or peeled regular cucumbers. Flaking the salmon into the salad evenly distributes it and is a nice alternative to serving a fillet for dinner. Leftover salad can be enjoyed cold for lunch the next day, freshened up with a squeeze of lime juice and more fresh herbs.

Provided by Yasmin Fahr

Categories     brunch, dinner, lunch, salads and dressings, seafood, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

3 (6-ounce) skin-on (or skinless) salmon fillets
2 tablespoons olive oil, plus more for drizzling
Kosher salt and black pepper
1 teaspoon ground cumin
1/2 teaspoon ground turmeric
2 limes, 1 halved and 1 zested and juiced
1 1/2 cups pearl couscous
1 1/2 cups baby arugula
1 cup thick, full-fat yogurt, such as Greek, Skyr or labneh
1/2 cup crumbled feta
1/4 packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
1/4 packed cup fresh mint leaves and tender stems, roughly chopped
1 Persian cucumber, diced into 1/2-inch pieces (about 3/4 cup)
2 scallions, light green and white parts sliced

Steps:

  • Heat the oven to 400 degrees. In the center of a sheet pan, place salmon skin-side down. Pat the salmon dry, then coat with 2 tablespoons olive oil. Season with salt, pepper, 1/2 teaspoon cumin and 1/2 teaspoon turmeric. Coat 1 of the lime halves in some of the olive oil in the pan, then place cut-side up in the corner.
  • Roast the salmon on the center rack until opaque on the outside and light pink in the center, about 18 minutes. Remove from the oven and let cool slightly.
  • While the salmon roasts, make the couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat. Stir in the arugula, letting it wilt. Leave in the sink to cool slightly while you make the dressing.
  • Prepare the dressing: In a serving bowl, combine the yogurt with 1/4 cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining 1/2 teaspoon cumin, plus 1/4 cup feta, most of the herbs (reserving some for garnish) and the cucumber. Stir to combine, then season to taste with salt. Set aside.
  • Add the cooked couscous and arugula to the yogurt mixture, tossing to combine. Remove the salmon from the skin, then flake with a fork. Add half the salmon to the couscous, mixing it together. Place the remaining salmon on top, squeeze the roasted lime half over the dish, then garnish with the scallions, remaining feta, parsley and mint. Quarter the remaining lime half and serve it on the side.

SALMON CUCUMBER COUSCOUS SALAD



Salmon Cucumber Couscous Salad image

I made this when I needed to clean out my pantry and use up our crop of cucumbers. This salad is light, fresh, and fast. You can add in whatever fresh vegetables you have on hand, and experiment with herbs and dressings. I didn't have any lemons on hand but I had a lemon poppy seed dressing which was too thick for this salad, so I thinned it into a vinaigrette with olive oil and vinegar. I served this with a hard-boiled egg on the side for an extra protein kick.

Provided by cmw6v8

Categories     Salad     Seafood Salad Recipes     Salmon Salad Recipes

Time 30m

Yield 4

Number Of Ingredients 13

2 cups water
1 cup whole wheat couscous
1 (6 ounce) can skinless, boneless salmon, drained and flaked
1 large cucumber, chopped
2 stalks celery, chopped
1 tomato, chopped
1 teaspoon dried dill weed
1 teaspoon chopped fresh parsley
salt, to taste
freshly ground black pepper to taste
1 tablespoon lemon poppy seed dressing
3 tablespoons extra-virgin olive oil, or to taste
1 tablespoon distilled white vinegar, or to taste

Steps:

  • Bring the water to a boil in a saucepan over high heat. Remove from the heat, and stir in the couscous. Cover, and let stand for 3 to 5 minutes, then fluff with a fork. Rinse couscous with cold water in a colander set in the sink. Once cooled, pour couscous into a large bowl. Add salmon, cucumber, celery, tomato, dill weed, parsley, salt, and pepper.
  • Whisk together lemon poppy seed dressing, olive oil, and vinegar in a small bowl. Pour dressing over salad, and toss to coat.

Nutrition Facts : Calories 411.2 calories, Carbohydrate 50.7 g, Cholesterol 20 mg, Fat 15.9 g, Fiber 8.1 g, Protein 18.9 g, SaturatedFat 2.3 g, Sodium 201.3 mg, Sugar 3.1 g

SALMON COUSCOUS SALAD



Salmon Couscous Salad image

Hot nights are inspiring cool, healthy salads! Just made this last night, and it was so pretty and so delicious I think I'll take it to my next potluck. This is sort of a different version of my Big Hit Couscous Salad (#175176), but much easier - much less prep - esp. if you have most ingredients on hand. I used frozen veggies. Prep time does not include optional chill time.

Provided by Dories Lori

Categories     One Dish Meal

Time 30m

Yield 6 serving(s)

Number Of Ingredients 13

1 1/4 cups water
1 tablespoon olive oil (optional)
1 1/2 cups whole wheat couscous
1 lb cooked salmon
3/4 cup frozen baby peas
3/4 cup frozen extra sweet corn
1/4 vidalia onion, diced
1/4 cup chopped fresh parsley
1/4 cup chopped fresh dill
2/3 cup low-fat Italian salad dressing
3 tablespoons prepared mustard
1 lemon, juice of
salt and pepper

Steps:

  • Boil the water and olive oil. When boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with fork into a large bowl to cool.
  • Flake the salmon and add to the bowl.
  • Briefly steam the peas, rinse in cold water and add, then do the same for the corn.
  • Add the onion, parsley and dill.
  • Mix a bit of the dressing into the mustard to combine, then add the rest of the dressing and lemon juice.
  • Sprinkle over the couscous, mixingly. (You know what I mean.) Taste to see if there's enough mustard and lemon for your taste. Mustard can be added thinned with liquid, such as more dressing, lemon juice, or water. Add salt and black pepper to taste.
  • Chill for at least 2 hours if you have time, but it is good eaten right away, also. We enjoyed this on lettuce leaves with sliced tomatos, cucumbers, and corn chips.
  • NOTES:.
  • Add extra time if you need to cook the salmon. I didn't really have leftover salmon, so I poached a chunk in chicken broth and water to cover with added onion, lemon, parsley, dill, bay leaf, thyme, S&P. Was delish, and I used some liquid for ½ the couscous liquid. Saved the rest for another time. However, I am convinced this recipe would still taste delish with plain salmon.
  • I imagine most kinds of mustard would be great, except I don't know about yellow?.
  • Except the couscous, most measurements are an approximation, so please don't be afraid to change it to fit your tastes.
  • I also noticed that the peas lost their bright green color overnight, so for brightest looks, add before serving.

Nutrition Facts : Calories 306.1, Fat 17, SaturatedFat 1.1, Cholesterol 1.6, Sodium 4532.9, Carbohydrate 28.6, Fiber 14, Sugar 6.5, Protein 18.2

SALMON WITH COUSCOUS VEGETABLE SALAD



Salmon With Couscous Vegetable Salad image

As Salmon is about the only fish that is available to me since I have moved from the coast I'm always trying it with different things. I quite like this way, it's simple and tasty.

Provided by Annacia

Categories     Vegetable

Time 28m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/3 cups couscous
2 1/3 cups chicken broth
1 small garlic clove, minced
3 medium carrots, peeled and shredded
1/2 lb tomatoes, chopped
1 small zucchini, thinly sliced
1/4 cup fresh cilantro, chopped
1 tablespoon fresh mint leaves, make into tight bundle and slice very finely
2 tablespoons olive oil
1 lb salmon
salt and pepper, to taste
lemon wedge

Steps:

  • Combine couscous and broth in a saucepan, bring to a boil.
  • Turn off heat and let stand for about 10 minutes, or until the water is absorbed.
  • Add the next 8 ingredients to the couscous, mixing thoroughly.
  • Heat the grill or broiler. Grill or broil the salmon for 4-5 on each side, or until fish flakes easily with a fork.
  • Serve salmon with couscous vegetable salad. Place lemon wedge on plates for individual use.

Nutrition Facts : Calories 478.8, Fat 13.2, SaturatedFat 2.2, Cholesterol 52.1, Sodium 563.9, Carbohydrate 53, Fiber 5.2, Sugar 4.8, Protein 34.8

Tips:

  • Choose the right salmon. Fresh salmon is best, but frozen salmon is also fine. If using frozen salmon, thaw it completely before cooking.
  • Cook the salmon properly. Salmon is a delicate fish, so it's important not to overcook it. Cook it until it is just cooked through, or until it flakes easily with a fork.
  • Use fresh, seasonal vegetables. This will give your salad the best flavor and texture.
  • Don't be afraid to experiment with different dressings. A simple vinaigrette is always a good choice, but you can also try a creamy dressing or a pesto dressing.
  • Make sure the salad is well-chilled before serving. This will help the flavors to blend together and will make the salad more refreshing.

Conclusion:

Salmon couscous salad is a delicious and healthy meal that is perfect for a light lunch or dinner. It's easy to make and can be tailored to your own taste preferences. So next time you're looking for a quick and easy meal, give salmon couscous salad a try!

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