Smashed Berry-Infused Salmon Salad over Garlic Roasted Couscous Recipe

Name: Smashed Berry-Infused Salmon Salad over Garlic Roasted Couscous
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces fresh salmon fillets; 1 teaspoon olive oil; 1 cup mashed raspberries or 1 cup blackberries or 1 cup blueberries; 4 tablespoons soy sauce; 1 teaspoon white pepper; 2 teaspoons olive oil; ¾ cup green onion, chopped; 2 garlic cloves, chopped; ¼ cup soy sauce; 1 tablespoon Thai sweet chili sauce (or crushed red pepper); 1 -2 teaspoon lime juice; 12 lb fresh green beans, halved; 12 large fresh tomato, chopped (peeled, if desired); ½ cup sweet onion, diced (Texas Sweet or Vidalia); ½ cup water chestnut, sliced & rinsed (optional); 1 teaspoon olive oil; ½ cup whole wheat couscous; 1 garlic clove, finely chopped; ¼ teaspoon salt; ¾ cup water

Servings: persons

12 ounces fresh salmon fillets
1 teaspoon olive oil
1 cup mashed raspberries or 1 cup blackberries or 1 cup blueberries
4 tablespoons soy sauce
1 teaspoon white pepper
2 teaspoons olive oil
¾ cup green onion, chopped
2 garlic cloves, chopped
¼ cup soy sauce
1 tablespoon Thai sweet chili sauce (or crushed red pepper)
1 -2 teaspoon lime juice
12 lb fresh green beans, halved
12 large fresh tomato, chopped (peeled, if desired)
½ cup sweet onion, diced (Texas Sweet or Vidalia)
½ cup water chestnut, sliced & rinsed (optional)
1 teaspoon olive oil
½ cup whole wheat couscous
1 garlic clove, finely chopped
¼ teaspoon salt
¾ cup water

1
Place salmon fillet, de-boned, in a freezer bag.
2
In a bowl, combine 1 tsp Olive Oil, Berries, 4 Tbs Soy Sauce and White Pepper together, and gently rub over fish.
3
Marinate 2 - 18 hours.
4
Preheat oven to 400F Remove salmon from bag, place on baking sheet, with marinade.
5
(Use aluminum foil for easy clean-up.)
6
Bake for 20-25 minutes, until fish flakes easily.
7
Allow fish to cool.
8
Remove fish from skin and flake into a separate container, removing excess marinade.
9
In a large frying pan or wok, heat olive oil over medium heat.
10
Add sweet onion and garlic.
11
Saute until translucent.
12
Add flaked fish, 1/4 cup soy sauce, chili sauce, lime juice, green beans, tomato, green onion, and water chestnuts.
13
Cook over medium-high heat, stirring occasionally until veggies are at desired texture.
14
In a separate shallow sauce pan, add 1 teaspoons olive oil.
15
Over medium heat, add garlic and saute until golden brown.
16
Add dry couscous to oil and garlic.
17
Stir to coat with oil and lightly brown.
18
Add salt.
19
Add 3/4 cup very hot water.
20
Reduce heat to medium-low and cook until couscous absorbs all of the water, stirring occasionally.
21
Remove from heat.
22
Serve stir-fry over couscous.

884

kcal

Calories

Fat

148

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.

How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 12 ounces fresh salmon fillets, 1 teaspoon olive oil, 1 cup mashed raspberries or 1 cup blackberries or 1 cup blueberries, 4 tablespoons soy sauce, and more.

Yes, Smashed Berry-Infused Salmon Salad over Garlic Roasted Couscous 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.

Smashed Berry-Infused Salmon Salad over Garlic Roasted Couscous

How did you like this recipe?

Frequently Asked Questions