Are you looking for a light and refreshing salad recipe that is also packed with flavor? Want to fuse the tantalizing flavors of cucumber and salmon, and combine it with fluffy couscous to create a dish that caters to a healthy lifestyle? Then, look no further than this delightful salmon cucumber couscous salad recipe! Not only is this salad incredibly simple to prepare, but it also promises to be a taste sensation. With the perfect balance of flavors and textures, this recipe is sure to impress your friends and family. So, get ready to embark on a culinary adventure and dive into the world of flavors that the salmon cucumber couscous salad has to offer!
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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:
- For the freshest flavor, use ripe, in-season cucumbers. English or Persian cucumbers work well for this recipe.
- If you don't have fresh mint, you can substitute 1 tablespoon of dried mint.
- If you don't have fresh lemon juice, you can use 1 tablespoon of bottled lemon juice.
- To make the salad ahead of time, cook the couscous and salmon according to the directions in the recipe. Let cool completely, then store separately in airtight containers in the refrigerator for up to 3 days. When ready to serve, combine the couscous, salmon, cucumbers, mint, red onion, and dressing in a large bowl. Toss to coat and serve.
Conclusion:
This salmon cucumber couscous salad is a delicious and refreshing meal that is perfect for summer. It is packed with flavor and healthy ingredients, making it a great option for a light lunch or dinner. The combination of salmon, cucumber, couscous, and mint is simply irresistible, and the tangy dressing adds the perfect finishing touch. Whether you are serving it at a picnic, potluck, or just for a weeknight meal, this salad is sure to be a hit.
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