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.
Ingredients
- mayonnaise: 0.5 cup
- buttermilk: 0.5 cup
- prepared pesto: 0.25 cup
- lemon: 1 piece (juiced)
- clove garlic: 1 piece
- ground black pepper: (to taste)
- herb and garlic couscous: 1 pack (5.8 ounce pack)
- salmon filet, with skin: 0.5 pound
- Greek seasoning, such as Cavender’s® Greek Seasoning: 1 tsp
- butter: 1 tsp
- olive oil: 1 tsp
- Roma tomatoes: 2 piece (chopped)
- arugula and spinach salad mix: 2 cups (chopped)
- Parmesan cheese: 2 Tbsp (shredded)
- pepitas: 2 Tbsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
