I wasn’t kidding when I said two weeks ago that I am on a seafood kick. In fact, fish is my preferred source of protein lately. First, it’s quick and easy to cook. And second, it’s a pleasant alternative to chicken.
So as soon as I spotted Marco Canora’s recipe for quinoa salad with salmon in the June issue of Cooking Light magazine, I wanted to recreate it – with a few tweaks to the ingredient list (namely, subbing in Israeli couscous for quinoa and parsley for basil). And, thanks to the folks at Sizzlefish, I didn’t even need to shop for one of the main components; lucky for me, sockeye salmon was included in my product sampling.
The blend of flavors and textures in this Israeli couscous salad is exquisite. Think rich and flaky fish, sweet and juicy tomatoes, cool and crunchy cucumbers, tangy and crisp red onions. It’s truly the perfect summertime dish.
Recipe adapted from Cooking Light.
- 1¼ cups water
- 1 cup Israeli couscous
- 4 tablespoons olive oil, divided
- 2 skin-on salmon fillets (4-6 ounces each)
- 1 teaspoon sea salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 1 cup cherry tomatoes, quartered
- 2 Persian cucumbers, halved lengthwise and then cut crosswise into ⅛"-thick pieces
- ½ cup diced red onion
- ¼ cup chopped fresh flat-leaf parsley
- 3 tablespoons red wine vinegar
- 2 tablespoons capers, rinsed and drained
- In a medium sauce pan, bring water to a boil. Add couscous and bring to a boil. Then reduce heat to low, cover and simmer until water is absorbed, about 10 minutes. Transfer couscous to a large bowl and immediately add 1 tablespoon olive oil; toss to combine.
- Sprinkle both sides of fish with ¼ teaspoon salt and ¼ teaspoon pepper. In a large fry pan, heat 1 tablespoon olive oil over high heat. Add fish, skin side down, and cook for 2 minutes. Reduce heat to medium and cook for 4 minutes. Flip fillets and cook for 2 minutes. Transfer fish to a cutting board. When cool enough to handle, peel off skin and discard. Gently break fillets into small chunks.
- Add fish, tomatoes, cucumbers, onion, parsley, red wine vinegar, remaining 2 tablespoons olive oil, capers, remaining ¾ teaspoon salt and remaining ¼ teaspoon pepper to bowl with cooked couscous; toss gently to combine and serve.
Stunning salad!!
Thanks so much, Marla!
This recipe was so delicious i wish i still had some leftover.
So glad you liked it, Maureen!