Citrus Alaska Salmon & Pearled Saffron Couscous Grain Bowl

Citrus Alaska Salmon & Pearled Saffron Couscous Grain Bowl
Yield 4
Author Alaska Seafood Marketing Institute
Prep time
30 Min
Cook time
10 Min
Total time
40 Min

Citrus Alaska Salmon & Pearled Saffron Couscous Grain Bowl

Ingredients

For the sauce
  • 1 (10-12 oz) bottle sesame-ginger or yuzu Asian style dressing
For the couscous
  • 1/4 tsp saffron threads (or turmeric)
  • 1 cup pearl couscous
  • Salt and pepper, to taste
  • 2 tsp extra virgin olive oil
  • 4 lemon wedges
For the salad
  • 2 cups seedless cucumber, halved lengthwise, then thin-sliced
  • 2 cups cherry/pear tomatoes, halved
  • 1/2 cup red onion, half-moon slivered
For the fish
  • 1 fillet Shoreline Wild Coho or King Salmon (approx. 1 lb)
  • 1 Tbsp extra virgin olive oil
  • Salt and pepper, to taste
For the greens
  • 8- 12 cups mixed greens

Instructions

  1. Prepare the couscous: Place water, saffron, salt, pepper in a medium pot; bring to a low simmer. Add the couscous and simmer for 7-9 minutes until tender. Drain couscous well; toss in a bowl with olive oil, then cool.
  2. Cook the fish: Quickly marinate salmon with 1 Tbsp each dressing and olive oil. In a nonstick sauté pan, season the salmon with salt and pepper, then sear the fish for 2-3 minutes on one side until it is a light golden-brown, flip the fish, and cook for a few minutes before removing it from the pan. (If cooking King Salmon, add a few extra minutes of cooking time to each side.)
  3. For each serving: Spread 2-3 cups mixed greens on the bottom of a large single-serving bowl; drizzle 1 Tbsp of dressing over the greens. In a mixing bowl, combine the couscous, 1 Tbsp of the dressing, and squeeze the juice of one lemon wedge into the mixture. Toss, then place couscous and cucumber tomato salad on top. Add salmon; spoon dressing over salmon. Garnish with dill, lemon wedge, and/or crispy fried garlic.
 

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