Lemon Herb Grilled Salmon with Couscous

Name: Lemon Herb Grilled Salmon with Couscous
Cook time: 20 min
Yield: 4 servings
Ingredients: 10 ml olive oil divided; 680 g salmon fillets skin on or skinless, patted dry; 30 ml lemon juice freshly squeezed; 2 g lemon zest finely grated; 15 ml olive oil divided; 2 cloves garlic minced; 6 g fresh dill chopped; 4 g fine salt divided; 1 g black pepper divided; 200 g zucchini cut into 2 cm pieces; 160 g red bell pepper cut into 2 cm pieces; 80 g red onion thinly sliced; 5 ml olive oil divided; 1 g ground cumin optional seasoning for vegetables; 3 g fine salt divided; 360 ml vegetable broth hot; 120 ml water for the couscous and adjusting broth volume if needed; 240 g couscous dry; 8 g fresh parsley chopped; 1 g black pepper divided; 60 g feta cheese crumbled; 4 g fresh mint chopped, for garnish

Salmon is briefly marinated with lemon, garlic, and herbs, then grilled and served on couscous cooked in seasoned broth with roasted vegetables folded through. The dish has crisp-edged fish, tender grains, and a fresh savory finish.

By Julienne

Cook time: 20 minutes

Servings: 4

Ingredients

10 ml olive oil divided
680 g salmon fillets skin on or skinless, patted dry
30 ml lemon juice freshly squeezed
2 g lemon zest finely grated
15 ml olive oil divided
2 cloves garlic minced
6 g fresh dill chopped
4 g fine salt divided
1 g black pepper divided
200 g zucchini cut into 2 cm pieces
160 g red bell pepper cut into 2 cm pieces
80 g red onion thinly sliced
5 ml olive oil divided
1 g ground cumin optional seasoning for vegetables
3 g fine salt divided
360 ml vegetable broth hot
120 ml water for the couscous and adjusting broth volume if needed
240 g couscous dry
8 g fresh parsley chopped
1 g black pepper divided
60 g feta cheese crumbled
4 g fresh mint chopped, for garnish

Instructions

Heat the grill, grill pan, or skillet over medium-high heat. If using an outdoor grill or grill pan, lightly oil the cooking surface with 10 ml of the olive oil. Preheat the oven to 220°C if you are roasting the vegetables instead of pan-searing them. The cooking surface is hot and lightly slicked with oil; the oven is fully preheated if using it.
In a large bowl, combine the salmon with lemon juice, lemon zest, 15 ml olive oil, garlic, dill, 4 g salt, and 1 g black pepper. Turn to coat and let stand while you start the vegetables and couscous, about 10 minutes. The salmon looks evenly coated and lightly glossy.
Toss the zucchini, bell pepper, and onion with 5 ml olive oil, cumin if using, and 2 g salt. Spread on a sheet pan and roast for 12 to 15 minutes, or cook in a hot skillet until browned and just tender. The vegetables are browned at the edges and tender-crisp.
While the vegetables cook, bring the broth and water to a boil in a medium saucepan. Stir in the couscous, cover, remove from the heat, and let stand for 5 minutes. Fluff with a fork, then fold in the chopped parsley and the remaining 1 g black pepper. The couscous is tender, fluffy, and no liquid remains at the bottom of the pan.
Cook the salmon on the hot grill pan or grill for 3 to 5 minutes per side, depending on thickness, until the surface has clear grill marks and the fish is just opaque in the center. Aim for 52 to 55°C for medium or 60°C for fully cooked salmon. The salmon flakes easily with a fork and reaches the target internal temperature.
Divide the couscous among plates, top with the roasted vegetables, and place the salmon on top. Finish with feta and mint if using, then serve immediately. The dish is hot, neatly plated, and the salmon sits on a bed of fluffy couscous.