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Grilled Salmon and Cherry Couscous

Being in Austin, I’ve found myself walking around Whole Foods a lot more often.  Whole Foods was founded in Austin almost 40 years ago and now has nearly 480 locations open.  I found today’s recipe when I was browsing the fish counter and already had one of the ingredients (cherries) in my basket.  I am a major fan of couscous, though I usually make the pearl (larger) couscous.  This recipe calls for smaller couscous and even though there are just a few ingredients, this feels like a fancy recipe that takes a lot longer than 28 minutes! Make this for a dinner party and you’ll surely impress some friends!

Ingredients:
  • 2 (3-ounce) fillets boneless, skin-on salmon (room temperature)
  • 1/2 cup whole wheat couscous
  • 1/2 cup boiling water
  • 1/4 cup lemon juice plus 1 teaspoon lemon zest
  • 1/2 pound cherries (about 2 cups), pitted and quartered)
  • 1/2 cup pine nuts or sliced almonds, toasted
  • Salt, pepper and garlic salt (I also added 
  • Grapeseed Oil

Grilled Salmon and Cherry Couscous Ingredients

Instructions:
  • Put couscous, water and lemon juice into a large, heatproof bowl.  Cover set aside
  • After 5 minutes, fluff couscous with a fork and then set aside for 5 minutes to let cool slightly
  • Heat a skillet on the stove over medium-high heat
  • Drizzle grapeseed oil to just coat the bottom of skillet
  • Sprinkle seasonings on salmon fillets 

Toasted pine nuts and seasoned salmon

  • Gently place salmon, starting flesh-side down, in pan.  Flip once until just cooked through and opaque in the center, approximately 5 to 7 minutes

Cooked salmon and fluffed couscous

  • Add cherries, seasonings, and nuts of choice to couscous and lightly stir to combine

  • Serve immediately, alongside grilled salmon

Grilled Salmon and Cherry Couscous
Serves 2
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Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Prep Time
10 min
Cook Time
18 min
Total Time
28 min
Ingredients
  1. 2 (3-ounce) fillets boneless, skin-on salmon (room temperature)
  2. 1/2 cup whole wheat couscous
  3. 1/2 cup boiling water
  4. 1/4 cup lemon juice plus 1 teaspoon lemon zest
  5. 1/2 pound cherries (about 2 cups), pitted and quartered)
  6. 1/2 cup pine nuts or sliced almonds, toasted
  7. Salt, pepper and garlic salt (I also added
  8. Grapeseed Oil
Instructions
  1. Put couscous, water and lemon juice into a large, heatproof bowl.  Cover set aside
  2. After 5 minutes, fluff couscous with a fork and then set aside for 5 minutes to let cool slightly
  3. Heat a skillet on the stove over medium-high heat
  4. Drizzle grapeseed oil to just coat the bottom of skillet
  5. Sprinkle seasonings on salmon fillets
  6. Gently place salmon, starting flesh-side down, in pan.  Flip once until just cooked through and opaque in the center, approximately 5 to 7 minutes
  7. Add cherries, seasonings, and nuts of choice to couscous and lightly stir to combine
  8. Serve immediately, alongside grilled salmon
Adapted from NewsforChews
Adapted from NewsforChews
http://www.newsforchews.com/
Stay hungry…

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