Williams Sonoma

Seared salmon with pearl couscous and salsa fresca

Dairy Free, Low Calorie

2 Servings, 580 Calories/Serving

20 – 30 Minutes

In this collaboration between the Williams Sonoma Test Kitchen and Sun Basket, an easy salsa brings a rainbow of flavors and textures to seared salmon fillets.

Ingredients

  • ⅔ cup pearl couscous
  • 2 tablespoons fried shallots (contain soy)
  • 1 cucumber
  • ½ cup cherry tomatoes
  • 1 yellow bell pepper
  • 1 red onion
  • Fresh cilantro
  • 1 lime
  • 1 teaspoon honey
  • ½ teaspoon red chile flakes (optional)
  • Two 6-ounce skin-on wild Yukon River salmon fillets

Instructions

1

Cook the couscous

Bring a medium sauce pot of lightly salted water to a boil. Stir in 1 tablespoon oil and the couscous and cook over high heat until the couscous is tender, 12 to 15 minutes. In a fine-mesh strainer, drain the couscous, then transfer to a medium bowl and stir in the fried shallots.
While the water heats and the couscous cooks, prepare the salsa fresca.

2

Prep the salsa fresca ingredients

  • Peel the cucumber, if desired, and trim off the ends. Cut the cucumber lengthwise into quarters, then crosswise into ¼-inch-thick pieces. Measure out 1 cup cucumber pieces; save the rest for another use.
  • Cut the cherry tomatoes in half or into quarters.
  • Remove the stem, ribs, and seeds from the bell pepper; chop the bell pepper into ½-inch pieces.
  • Peel and finely chop enough red onion to measure ½ cup.
  • Coarsely chop the cilantro. Set aside half to stir into the salsa fresca just before serving.
  • Juice the lime.

3

Make the salsa fresca

In a medium bowl, stir together the 1 cup cucumbers, tomatoes, bell pepper, onion, and half the cilantro. In a small bowl, using a whisk or fork, mix together the honey, 2 tablespoons lime juice, 1 teaspoon oil, and as many chile flakes as you like; season generously with salt and pepper.
Pour the lime-honey dressing over the salsa fresca mixture and gently toss to combine.

4

Cook the salmon; finish the salsa fresca

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness.
When the salmon is almost done, stir the remaining cilantro into the salsa fresca.

5

Serve

Transfer the couscous to individual plates. Top with the salmon and salsa fresca, including any accumulated juices, and serve.

Chef’s tip: Re-season your salsa before serving. The salt will absorb as it rests and it’s good practice to season to taste before eating.

Nutrition per serving: Protein: 28g (56% DV), Fiber: 10g (40% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3g (15% DV), Cholesterol: 25mg (8% DV), Sodium: 330mg (14% DV), Carbohydrates: 72g (24% DV), Total Sugars: 11g, Added Sugars (Honey): 3g (6% DV). Not a significant source of trans fat.
Contains: fish, soy, wheat

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