Salmon and Couscous Salad

If you’re in search of a nutritious and satisfying Mediterranean-inspired salad that’s perfect for easy make-ahead lunches, look no further than this Salmon and Couscous Salad with cucumbers, herbs, and Feta Dressing. Just like my popular 10 Minute Chickpea Tuna Salad, this salmon salad is a breeze to prepare for your weekday meals.

A Versatile and Flavorful Grain Salad

I absolutely love developing recipes for grain salads like this one. The possibilities are endless, and they always offer a delightful combination of textures and flavors. This particular salmon salad features flaked salmon, couscous, fresh veggies, and herbs, all tossed in a dynamite feta dressing. Speaking of the dressing, it’s so good that it’s worth making a double batch to keep on hand for future salads.

The Wonderful Flavor of Za’atar

To give the salmon a burst of flavor, I use my favorite spice blend: Za’atar. This Middle Eastern blend combines dried herbs, sumac, and toasted sesame seeds for a woodsy, floral, and delightfully nutty taste.

How to Make Salmon Couscous Salad

Creamy, crunchy, filling, and incredibly fresh, this salad is a true delight. It’s also easy to customize by using chicken or tuna instead of salmon, if you prefer.

The Ingredients

Here’s what you’ll need for this delicious salad:

  • Salmon: You’ll need a 12-oz. fillet of salmon, either wild-caught or sustainably farmed. Salmon is not only a great source of protein but also packed with heart-healthy omega-3 fatty acids.
  • Za’atar: This Middle Eastern spice blend adds a unique, woodsy, floral, and nutty flavor.
  • Couscous: A quick-cooking grain that adds substance to the salad while maintaining a lightness. For a gluten-free alternative, you can use quinoa.
  • Cucumber: English cucumbers are my preferred choice for this recipe due to their softer and more edible skin. However, Persian cucumbers work just as well.
  • Red Onion: Feel free to use shallots if you don’t have red onions on hand.
  • Herbs: This salad is wonderfully herbaceous, featuring a full cup of parsley and plenty of fresh dill. The herbs bring the flavors to life.
  • Feta Dressing: A mouthwatering combination of crumbled feta, olive oil, lemon juice, Dijon mustard, and honey. You can easily double the dressing recipe and have some on hand for other salads throughout the week.
See also  Red Lion Salmon Creek

The Directions

  1. Step 1: Cook Couscous
    In a medium saucepan, bring water, olive oil, and salt to a boil. Stir in the couscous, cover with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Transfer to a large bowl to cool slightly.

  2. Step 2: Prepare Salmon
    You have two options for cooking the salmon: broiling or sautéing. Follow the method that suits you best.

    • Broiling Salmon: Preheat the broiler with the oven rack positioned 6 inches from the heat. Place the salmon fillet, skin side down, on a foil-lined baking sheet. Rub the fillet with olive oil and season with za’atar and salt. Broil for 8 to 10 minutes or until cooked to your desired doneness.

    • Sautéing Salmon: Heat 1 to 2 tablespoons of olive oil in a skillet over medium-high heat. Rub the salmon with olive oil and season with za’atar and salt. Place the salmon, skin side down, in the pan and cook for about 3 minutes, or until the flesh turns opaque. Gently flip the salmon, turn off the heat, and cook for another 3 minutes, or until fully cooked.

    Once the salmon is cooked, let it rest for 5 minutes, then use a fork to flake it into pieces.

  3. Step 3: Mix Feta Dressing
    In a medium bowl, combine olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper. Whisk to combine, then stir in the crumbled feta cheese.

  4. Step 4: Assemble Salmon Salad
    Add the cucumber, red onion, parsley, and dill to the cooled couscous in the large bowl. Toss to combine. Fold in the flaked salmon and pour the dressing over the salad. Gently stir to combine. If desired, garnish with extra crumbled feta cheese and herbs.

See also  Exploring the Unique White King Salmon

How to Store Salmon Salad

If you have leftovers or want to prepare the salad ahead of time, simply refrigerate it in an airtight container for up to 3 days. Before serving, drizzle with some extra olive oil to moisten the grains.

More Healthy Salmon Recipes to Try

If you’re a fan of salmon, here are a few other delicious recipes you might enjoy:

  • Honey-Harissa Baked Salmon with Dill Rice
  • 5 Ingredient Curried Maple-Mustard Salmon
  • Salmon Burgers with Lemon-Caper Spread
  • Firecracker Salmon Bowls

If you give this Salmon and Couscous Salad a try, don’t forget to snap a pic and tag #dishingouthealth on Instagram. I’d love to see your beautiful creations. And remember, you can always find more recipe updates on our website, Hook’d Up Bar and Grill.

Salmon couscous salad with feta dressing assembled on a gold serving plate

Recipe ingredients in separate bowls with labels

Cooked couscous in a medium saucepan

Cooked salmon fillet flaked into pieces on a plate

Feta dressing being mixed in a pink bowl

Couscous and herbs being mixed with flaked salmon in a clear mixing bowl

Remember, this Salmon and Couscous Salad is not only delicious but also packed with nutrients. Enjoy it as a satisfying lunch or snack, and feel free to customize it to your liking. Happy cooking!