Best 2 Salmon Cucumber Couscous Salad Recipes
Seeking a refreshing and healthy meal that tantalizes your taste buds? Look no further than the delectable Salmon Cucumber Couscous Salad, a culinary masterpiece that blends the finest flavors of the sea and garden. This vibrant salad features succulent salmon fillets, crisp cucumber, fluffy couscous, and a tangy dressing that harmonizes all the ingredients. With a symphony of textures and a burst of flavors, this dish promises a sensory experience like no other. Accompanying this main recipe are three additional culinary gems: a delightful Cucumber Salad with a refreshing twist, a vibrant Quinoa Salad bursting with Mediterranean flavors, and a tantalizing Chickpea Salad that offers a protein-packed punch. Each recipe is carefully curated to provide a unique culinary journey, ensuring that every bite is an explosion of taste and nourishment.
Here are our top 2 tried and tested recipes!
SALMON AND COUSCOUS SALAD WITH CUCUMBER-FETA DRESSING
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
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
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
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
Tips:
- Choose fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
- Don't overcook the salmon. Salmon is a delicate fish, so it's important to cook it just until it's opaque in the center. Overcooked salmon will be dry and tough.
- Use a light hand with the dressing. You don't want to overpower the delicate flavors of the salmon and vegetables.
- Serve the salad immediately. This salad is best enjoyed fresh.
Conclusion:
Salmon Cucumber Couscous Salad is a refreshing and flavorful salad that's perfect for a light lunch or dinner. It's also a great way to use up leftover salmon. With its combination of protein, healthy fats, and vegetables, this salad is a nutritious and satisfying meal.
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