This salmon couscous salad recipe features salmon, couscous, and arugula salad layered in a bowl and drizzled with homemade pesto dressing for a unique presentation. This dish is a nod to a dish I tried at a local restaurant.
Prep Time::20 mins
Cook Time::10 mins
Total Time::30 mins
Servings::2
Ingredients
Dressing:
1/2 cup mayonnaise
1/2 cup buttermilk
1/4 cup prepared pesto
1 lemon, juiced
1 clove garlic
ground black pepper to taste
Couscous:
1 (5.8 ounce) package herb and garlic couscous
Salmon:
1/2 pound salmon filet, with skin
1 teaspoon Greek seasoning, such as Cavender’s® Greek Seasoning
1 teaspoon butter
1 teaspoon olive oil
Salad:
2 Roma tomatoes, seeded and chopped
2 cups arugula and spinach salad mix, roughly chopped
2 tablespoons shredded Parmesan cheese
2 tablespoons pepitas
Directions
Add mayonnaise, buttermilk, pesto, lemon juice, and garlic to the bowl of a food processor. Blend until smooth. Season to taste with black pepper. Set dressing aside.
Meanwhile, heat a skillet over medium-high heat. Season salmon with Greek seasoning. Cut salmon into two filets. Melt butter in a skillet over medium heat and add olive oil. Place salmon, skin side down, in the hot skillet. Cook until salmon flakes easily with a fork, about 8 minutes.
Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes.
To assemble, place salad mixture into 2 dinner bowls, and sprinkle chopped tomatoes over the salad. Fluff couscous with a fork. Mound couscous in the center of each bowl. Sprinkle Parmesan cheese around couscous. Place a salmon filet to the side of the couscous. Pour 1 to 2 tablespoons pesto dressing on top of dish. Sprinkle with pepitas. Serve immediately.
Cook's Note:
Nutrition data for this recipe includes the full amount of dressing ingredients. The actual amount of dressing consumed will vary.