How to make Couscous Salmon Salad
Try this Couscous Salmon Salad for a healthy and delicious meal. Fresh salmon, fluffy couscous, and a mix of crisp vegetables create a balanced and satisfying dish.
Perfect for lunch or dinner, this salad is easy to make and packed with nutrients. Ideal for those looking for a quick, nutritious option.
This Healthy Couscous Salmon Salad Recipe is a perfect example of a nutritious and tasty dish that’s perfect for quick lunches or dinners. Using fresh salmon, fluffy couscous, and a variety of crisp vegetables, this recipe is a great way to enjoy a balanced meal. Ideal for those looking for easy and healthy recipes.
Enjoy a variety of salads, suited for a light meal any time of the year. Prepare a simple couscous salmon salad or an easy tuna rice salad. I adore the smell of freshly grilled aubergine, that smokiness is the secret of this grilled eggplant salad that goes splendidly with a piece of freshly baked bread.
This vegan warm salad recipe is something that I created with the ingredients from my cupboard just before my weekly shopping and it turned out delicious.
Enjoy, a potato salad in a refreshing summer salad. Continuing on this note, this feta and tomato salad is perfect for the next time you want a quick and delicious lunch or dinner, especially on those hot summer days.
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Expert Tips
- Cook Couscous Perfectly: Use equal parts water and couscous. After boiling, cover and let it steam for 5 minutes. Fluff with a fork for perfect, fluffy couscous.
- Balance Flavors: Add fresh herbs like parsley or cilantro and a tangy lemon dressing. This balances the rich salmon and couscous, making the salad fresh and tasty.
- Use Fresh Salmon: Fresh salmon tastes better and has more nutrients, making it delicious and healthy.
Ingredients to make Couscous Salmon Salad
- Couscous: Couscous is a small, granular pasta made from semolina flour. Look for quick-cooking couscous for convenience.
- Salmon Fillet: Choose a fresh salmon fillet, preferably wild-caught for better taste and nutritional value.
- Tomatoes: Opt for ripe, flavorful tomatoes. Varieties like beefsteak or Roma tomatoes work well.
- Cherry Tomatoes: Cherry tomatoes add sweetness and colour to the salad. Choose firm, plump tomatoes with vibrant colour.
- Cucumber: Cucumber adds a refreshing crunch to the salad. English cucumbers or Persian cucumbers are great options.
- Avocado: Choose a ripe avocado for creaminess and taste.
- Olive Oil: Use extra virgin olive oil for its rich taste and health benefits.
- Lemon Juice: Freshly squeezed lemon juice adds brightness and tanginess to the salad.
- Salt and Pepper: Use kosher salt or sea salt for seasoning. Freshly ground black pepper adds a hint of spice.
Substitutions
- Couscous: Quinoa or bulgur can be used as substitutes for couscous if preferred.
- Salmon Fillet: Any other type of fish, such as trout or tilapia, can be used as a substitute for salmon. For a vegetarian option, consider using tofu or tempeh.
- Tomatoes: If fresh tomatoes are not available, canned diced tomatoes can be used instead.
- Cherry Tomatoes: Grape tomatoes or diced regular tomatoes.
- Cucumber: Other crunchy vegetables like bell peppers or celery can be used as substitutes for cucumber.
- Avocado: If avocados are not available, you can omit them or replace with diced bell peppers or olives for added taste and texture.
- Olive Oil: Any other type of oil, such as avocado oil or vegetable oil.
- Lemon Juice: Lime juice or vinegar (such as white wine vinegar or apple cider vinegar).
- Salt and Pepper: Use any other preferred seasonings or spices to taste, such as garlic powder, onion powder, or Italian seasoning blend.
Variations
- Grilled Salmon: Instead of boiling, grill the salmon for a smoky flavour.
- Quinoa Substitute: Replace couscous with quinoa for a gluten-free option.
- Mango Salsa: Add diced mango for a tropical twist.
- Greek Style: Use feta cheese, olives, and Greek dressing for a Mediterranean flair.
- Asian Fusion: Add soy sauce, ginger, and sesame oil for an Asian-inspired twist.
- Vegetarian Option: Omit the salmon and add grilled tofu or chickpeas for protein.
- Herb Infusion: Mix in fresh herbs like dill, parsley, or cilantro for extra freshness.
- Spicy Kick: Sprinkle chili flakes or add chopped jalapeños for a spicy variation.
Storage and leftovers
For the tastiest experience, eat the Couscous Salmon Salad when it’s freshly made. The taste is brightest, and the ingredients stay crunchy. As time goes on, it might not taste as good, so it’s best to eat it soon after making it.
FAQs
Yes, canned salmon works well for this salad. Just drain it thoroughly and remove any bones or skin before using.
To prevent clumping, fluff the couscous with a fork immediately after cooking. Adding a drizzle of olive oil can also help separate the grains.
Absolutely! Assemble the salad without dressing and refrigerate. Add the dressing just before serving for the best texture and flavor.
Feel free to mix in cucumbers, cherry tomatoes, roasted red peppers, or even avocado for added variety and nutrition.
Yes, this salad can be served warm or at room temperature. Just toss the cooked couscous and salmon with the vegetables and dressing while still warm.
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Couscous Salmon Salad
Ingredients
- 3.5 oz 100g couscous
- 4.6 oz 130g boneless salmon fillet
- 2 large tomatoes chopped
- 5-6 cherry tomatoes quartered
- ⅓ cucumber around 3.5 oz (100g)
- 1 avocado
- 2 tbsp olive oil
- 2 tbsp lemon juice
- salt
- pepper
Instructions
- Bring water to a boil in a deep pan. Add the salmon and cook for 10 minutes over medium heat until it turns opaque throughout. Remove the skin and shred the meat with a fork.
- In a heatproof bowl, place the couscous and pour over 160 ml of boiled water. Let it sit until all the moisture is absorbed, about 3-5 minutes. Fluff the couscous with a fork.
- While waiting, prepare the vegetables. To prevent browning, sprinkle 1 tablespoon of lemon juice over the avocado.
- In a large bowl, combine all ingredients. Drizzle with olive oil and lemon juice, and season with salt and pepper to taste.
Notes
- Salmon Cooking: Ensure the salmon is cooked until opaque throughout, about 10 minutes on medium heat. Remove the skin and flake the meat with a fork.
- Couscous Preparation: Use a heatproof bowl to soak the couscous in 160 ml of boiled water until it absorbs all the moisture, approximately 3-5 minutes. Fluff it with a fork for fluffy texture.
- Vegetable Prep: While the couscous is soaking, prepare the vegetables by chopping them finely. Sprinkle lemon juice over the avocado to prevent browning.
- Assembly: Combine all the ingredients in a large bowl. Drizzle with olive oil and lemon juice for added taste. Season generously with salt and pepper to taste. Mix well to ensure even distribution of flavors. Serve and enjoy your delicious and nutritious couscous salmon salad!
Nutrition
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