Greek- Style Salmon With Cous Cous Salad Recipe

Name: Greek- Style Salmon With Cous Cous Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the salmon:; 1 large fillet of salmon, at least 1/2 thick and deboned; 1 large lemon; 1 jar grape leaves; About 1 tbsp. capers, chopped; 1 clove minced garlic; Fresh dill; Salt and pepper to taste; Tzatziki (Greek yogurt) sauce:; 1 tbsp. crumbled feta cheese; 1 1/2 cup plain yogurt, I like American fat-free yogurt but thicker, full-fat Greek yogurt is more traditional.; 1/2 cucumber, peeled, grated, and drained.; Plenty of dried dill and mint; Juice of 1/2 a large lemon; Salt and pepper to taste; For the cous cous:; 1 cup dried cous cous; 2-3 canned whole tomatoes, drained; 1/2 cup chickpeas; Chopped kalamata olives; Chopped parsely; 1/2 cucumber, cubed; Juice of 1/2 lemon; 1 clove minced garlic; Dash of sugar

Servings: persons

For the salmon:
1 large fillet of salmon, at least 1/2 thick and deboned
1 large lemon
1 jar grape leaves
About 1 tbsp. capers, chopped
1 clove minced garlic
Fresh dill
Salt and pepper to taste
Tzatziki (Greek yogurt) sauce:
1 tbsp. crumbled feta cheese
1 1/2 cup plain yogurt, I like American fat-free yogurt but thicker, full-fat Greek yogurt is more traditional.
1/2 cucumber, peeled, grated, and drained.
Plenty of dried dill and mint
Juice of 1/2 a large lemon
Salt and pepper to taste
For the cous cous:
1 cup dried cous cous
2-3 canned whole tomatoes, drained
1/2 cup chickpeas
Chopped kalamata olives
Chopped parsely
1/2 cucumber, cubed
Juice of 1/2 lemon
1 clove minced garlic
Dash of sugar

1
First, make a paste in the blender with juice from 1 lemon, garlic, capers, dill, salt and pepper. Spoon and spread over the salmon and stab into the meat with a fork a few times. Rinse 4-5 grapeleaves and wrap the salmon completely. Make a filet-shaped piece of foil for the fish to sit on in the grill, and set aside.
2
For the cous cous, start with the tomatoes, garlic, chickpeas, and sugar in a small saucepan over medium heat. Just toss and incorporate the flavors, don't lose the tomatoes' shape. Add 1 cup water and cous cous and bring to a boil. Once it comes to a boil, cover and reduce the heat. When the liquid is absorbed turn off the heat, fluff the mixture with a fork, and add the lemon juice, olives, cucumber and parsely. Set aside (serve room temp).
3
Grill the salmon until just done, about 15 minutes for a low, smoky grill. While the fish is cooking, combine all the ingredients for your sauce.
4
That's all, folks. The sauce is a good garnish both for the fish and the salad, you'll be using a lot of it!

233

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: For the salmon:, 1 large fillet of salmon, at least 1/2 thick and deboned, 1 large lemon, 1 jar grape leaves, and more.

Yes, Greek- Style Salmon With Cous Cous Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Greek- Style Salmon With Cous Cous Salad

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