Warm Couscous Salad With Salmon And Mustard-Dill Dressing Recipe Recipe

Name: Warm Couscous Salad With Salmon And Mustard-Dill Dressing Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (8-ounce) salmon filets, preferably wild; Kosher salt and freshly ground black pepper; 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided; 1 medium shallot, thinly sliced; 6 ounces pearled couscous; 3 cups homemade vegetable stock or store-bought low-sodium vegetable broth; 2 tablespoons Dijon mustard; 2 tablespoons fresh juice from 1 lemon; 1/2 cup picked dill, roughly chopped, plus more for garnish; 1 1/2 cups spinach leaves, chopped in half if large, or left whole if baby

Servings: persons

2 (8-ounce) salmon filets, preferably wild
Kosher salt and freshly ground black pepper
1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
1 medium shallot, thinly sliced
6 ounces pearled couscous
3 cups homemade vegetable stock or store-bought low-sodium vegetable broth
2 tablespoons Dijon mustard
2 tablespoons fresh juice from 1 lemon
1/2 cup picked dill, roughly chopped, plus more for garnish
1 1/2 cups spinach leaves, chopped in half if large, or left whole if baby

1
Season salmon with salt and pepper. Heat 1/3 cup of oil in a 12-inch stainless steel skillet over medium-high heat until shimmering. Add salmon, skin-side down, and immediately reduce the heat to medium-low. Cook, pressing down gently with a spatula to ensure contact, until the skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.
2
Flip salmon and cook until an instant-read thermometer inserted into the thickest part registers 120u00b0F for medium rare or 130u00b0F for medium, about 1 minute longer. Transfer salmon to a paper towel-lined plate and allow to cool. Once cooled, flake salmon using your hands; discard skin.
3
Meanwhile, wipe out the skillet. Add the remaining 2 tablespoons of oil and heat over medium-high heat until shimmering. Add shallot and a pinch of salt and cook until softened, about 2 minutes. Add couscous and cook, stirring, until lightly toasted and fragrant, about 1 minute. Add broth, stirring to combine, and adjust the heat to maintain a simmer. Cook until most of the liquid has been absorbed and the couscous is tender. Strain any excess liquid.
4
In a large serving bowl, mix together mustard and lemon juice. Stir in couscous, along with dill and spinach, stirring to fluff the couscous and wilt the spinach. Stir in flaked salmon and season with salt and pepper. Garnish with dill and serve right away.

301

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 10 ingredients. The key ingredients include: 2 (8-ounce) salmon filets, preferably wild, Kosher salt and freshly ground black pepper, 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided, 1 medium shallot, thinly sliced, and more.

Yes, Warm Couscous Salad With Salmon And Mustard-Dill Dressing Recipe 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.

Warm Couscous Salad With Salmon And Mustard-Dill Dressing Recipe

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