Salmon, Asparagus, and Couscous Salad

Salmon, Asparagus, and Couscous Salad

I’m having some serious writer’s block. I’m desperate. I really don’t know where to start today. I asked my dog for help. She was useless. All she did was stick out her tongue and look at me like I was doing something wrong. The tongue thing is normal, she has a cute little overbite. The canine was really my only hope, so I’m SOL at this point. What to do when you don’t know what to write about… Write about how you don’t know what to write about! So here we are… talking. Just you and me. And my dog. And my dinner. Which is really why you are here, so I’ll spare you this awkward conversation and get to it.

Salmon, Asparagus, and Couscous Salad

This Salmon, Asparagus, and Couscous Salad is one of my favorite dinners. It is the quintessential spring dish, so I make it a lot this time of year. I toss Israeli couscous with rich broiled salmon, fresh spring asparagus, feta cheese, and thinly sliced red onion. The dish is finished off with a light lemon-dill dressing.

Salmon, Asparagus, and Couscous Salad
 
Prep time
Cook time
Total time
 
Baked salmon and spring asparagus tossed with lemon-dill couscous.
Author:
Yield: Serves 4 to 6
Ingredients
FOR THE DRESSING:
  • ¼ cup fresh lemon juice
  • 1 tablespoon chopped dill
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup extra-virgin olive oil
FOR THE SALAD:
  • 1 (1¼ pound) skinless salmon fillet
  • 1 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • 1 pound asparagus, trimmed and cut into 2-inch pieces
  • 1 cup Israeli couscous
  • ½ red onion, thinly sliced
  • ⅓ cup crumbled feta cheese
Directions
FOR THE DRESSING:
  1. Whisk together the lemon juice, dill, salt, and pepper in a small bowl. Gradually whisk in the olive oil to combine.
FOR THE SALAD:
  1. Preheat the broiler. Line a large rimmed baking sheet with foil and place the salmon on the baking sheet. Drizzle with the olive oil and season with the salt and pepper. Broil the salmon for 6 to 8 minutes, until the fish is cooked through and flakes easily. Remove from the oven and, using two forks, break the fish up into bite-size pieces.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the asparagus and cook for 2 to 3 minutes, until crisp-tender. Transfer the asparagus to a bowl of ice water to stop the cooking process. Drain and set aside. Add the couscous to the boiling water, remove from the heat, and let sit for 5 to 6 minutes, until al dente. Drain the pasta.
  3. Toss together the asparagus, couscous, salmon, red onion, and feta in a large bowl to combine. Drizzle the dressing over the salad and toss to coat.

 

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