Seared salmon with pearl couscous and salsa fresca
Dairy Free, Low Calorie
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.
- 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
Cook the couscous
While the water heats and the couscous cooks, prepare the salsa fresca.
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.
Make the salsa fresca
Pour the lime-honey dressing over the salsa fresca mixture and gently toss to combine.
Cook the salmon; finish the salsa fresca
- Pat the salmon dry with a paper towel; season generously with salt and pepper.
When the salmon is almost done, stir the remaining cilantro into the salsa fresca.
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