Grilled Salmon with Couscous Salad Recipe
Category: Main Courses
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Salmon fillets | 800g |
| Couscous | 200g |
| Carrots | 200g |
| Red bell peppers | 100g |
| Green beans | 100g |
| Sesame oil | 10g |
| Fine salt | Pinch |
| Black pepper | Pinch |
| Toasted pistachios | 30g |
| Carrot | 1 |
| Leek | 1 |
| Fresh ginger | 30g |
| Cinnamon sticks | 1 |
| Cardamom | To taste |
| Whole black peppercorns | To taste |
| Coarse salt | 5g |
| Water | 5 liters |
Instructions
-
Prepare the vegetable broth:
To begin, prepare a flavorful vegetable broth to rehydrate the couscous. Start by washing and peeling the vegetables. Slice the carrot, then add the chopped vegetables, peeled fresh ginger, cinnamon stick, coarse salt, and whole black peppercorns into a large pot. Pour in the water and bring to a simmer, allowing the broth to infuse for about 20 minutes, then set aside. -
Prepare the couscous:
While the broth is simmering, wash and chop the vegetables for the couscous salad. Start with the red bell pepper—cut it in half, remove the seeds, and chop it into small pieces. Next, trim and peel the carrot, slicing it into strips and then dicing them into small cubes. Wash and trim the green beans, then cut them into small pieces. -
Cook the vegetables:
In a large skillet, heat the sesame oil over medium heat. Add the diced vegetables and sauté for about 5-7 minutes until softened but still vibrant. Cover the skillet with plastic wrap to keep the heat and moisture in, allowing the couscous to cook in the steaming vegetables for about 2 minutes. -
Prepare the couscous:
Once the couscous is rehydrated and fluffy, spread it out on a large tray to separate the grains. Add the couscous into the skillet with the sautéed vegetables. Stir gently to combine. Remove the pan from heat and add the toasted pistachios, roughly chopped, and season with black pepper to taste. Set the couscous mixture aside. -
Grill the salmon:
Preheat your grill to high heat. While the grill heats up, season the salmon fillets with a pinch of salt and black pepper. Place the salmon fillets on the hot grill and cook for about 3-4 minutes per side, until the salmon is nicely charred and cooked through. -
Serve:
Once the salmon is cooked, plate the fillets alongside the couscous vegetable salad. Garnish with additional pistachios and a light sprinkle of cardamom, if desired. Serve immediately and enjoy this healthy and flavorful dish!
This Grilled Salmon with Couscous Salad recipe makes for an elegant and nutritious main course. The smoky flavors of the grilled salmon beautifully complement the aromatic and colorful couscous salad, creating a dish that is both satisfying and light. Perfect for a family dinner or a special occasion, this recipe brings out the best of fresh, seasonal ingredients.
