Warm salad with couscous, salmon and mustard dressing with dill
4 servings
25 minutes
Warm salad with couscous, salmon, and mustard dressing with dill is a harmonious blend of tender aromatic salmon, airy couscous, and spicy mustard complemented by the freshness of dill. This recipe is inspired by Italian traditions where simplicity of ingredients meets sophistication of flavor nuances. The crispy crust of the salmon adds a pleasant textural contrast while spinach brings lightness and freshness. Thanks to the tangy dressing, the salad acquires a deep rich taste that pairs perfectly with the softness of couscous. This dish is perfect for a cozy home dinner or a festive table where it highlights the elegance of the menu. Warm salmon salad is an ideal choice for connoisseurs of refined flavor combinations.
1
Season the salmon fillet with pepper and salt. Heat 1/3 cup of oil in a skillet over medium heat until sizzling. Place the salmon skin-side down in the skillet and immediately reduce the heat to medium. Cook, pressing the salmon fillet with a spatula, until the skin is crispy. Fry for about 6 minutes. If the skin doesn't lift when you slide a spatula under it, let the fish cook a bit longer until the skin starts to easily separate.
- Salmon fillet: 2 pieces
- Salt: to taste
- Ground black pepper: to taste
- Olive oil: 0.5 glass
2
Flip the fish and continue frying for another minute until cooked. Transfer the salmon to a plate lined with paper and let it cool. Once cooled, break it into pieces with your fingers. Remove the skin.
- Salmon fillet: 2 pieces
3
Clean the pan. Pour the leftover oil into it and heat the oil over medium heat until it sizzles. Add green onions and a bit of salt, cooking for about 2 minutes until the onions are soft. Add couscous and cook for 1 minute, stirring constantly until fragrant. Add the broth and mix all the ingredients.
- Olive oil: 0.5 glass
- Green onions: 1 bunch
- Salt: to taste
- Couscous: 150 g
- Vegetable broth: 3 glasss
4
Reduce the heat and continue sautéing. Cook until all the liquid evaporates and the couscous is soft. Drain any excess water.
- Couscous: 150 g
5
In a large bowl, mix mustard and lemon juice. Add couscous, dill, and spinach. Add pieces of salmon. Season with salt and pepper and serve immediately, garnished with dill.
- Dijon mustard: 2 tablespoons
- Lemon juice: 2 tablespoons
- Couscous: 150 g
- Chopped dill: 0.5 glass
- Fresh spinach leaves: 1.5 piece
- Salmon fillet: 2 pieces
- Salt: to taste
- Ground black pepper: to taste