Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Skinned salmon fillet

  2. 1 tablespoon 15ml Olive oil - plus

  3. 1 teaspoon 5ml Olive oil

  4. 1/4 cup 59ml Fresh lemon juice

  5. 1/2 teaspoon 2 1/2ml Kosher salt

  6. 2 teaspoons 10ml Asian chile sauce (sambal oelek) - or more to taste

  7. (or 1 tspn dried hot red pepper flakes)

  8. 4 cups 640g / 22oz Cooked couscous or rice

  9. 1/2 Watercress - rinsed, separated

  10. 2 tightly-packed cups washed, torn

  11. Fresh spinach)

  12. 18 Cherry tomatoes - halved

  13. 1 cup 16g / 0.6oz Minced fresh cilantro or Italian parsley

  14. 1/2 cup 31g / 1.1oz Finely-chopped green onions

Instructions Jump to Ingredients ↑

  1. Seafood Alternatives: catfish, snapper, halibut, mahimahi, swordfish Rub each side of the salmon with 1/2 teaspoon of the olive oil. Grill the salmon over a medium-hot fire for 2 minutes per side to sear the outside. Continue grilling over moderate fire toward the edge of the grill until opaque through but still moist, 2 to 3 minutes per side. Alternatively, broil the salmon in the oven.

  2. Stir together the lemon juice, salt, chile sauce and remaining 1 tablespoon oil for the dressing. In a large bowl, toss the couscous, watercress, tomatoes, cilantro and green onions.

  3. Pour the dressing over the couscous mixture and toss well to coat. Break the salmon into large chunks, discarding any bone, and add it to the salad. Gently toss and serve.

  4. This recipe yields 4 servings.


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