Copper River Sockeye Salmon & Saffron Couscous Grain Bowl

By Alaska Seafood Marketing Institute.

This recipe is a proof that eating healthy can be easy, fun and delicious!

Combining Copper River Sockeye Salmon, couscous, and refreshing citrus notes, this health-conscious dish offers a harmonious blend of rich flavors and vibrant textures.

Citrus Copper River Sockeye Salmon & Pearled Saffron Couscous Grain Bowl

Prep Time: 30 minutes

Cook Time: 10 minutes

Servings: 4

Ingredients

FOR THE SAUCE/DRESSING:

1 (10-12 oz) bottle of sesame-ginger or yuzu Asian-style dressing

YUZU DRESSING:

Tbsp rice vinegar

3 Tbsp ponzu or yuzu juice (or yuzu hot sauce, to taste)

3 Tbsp honey

2 tsp Dijon mustard

1 Tbsp white miso

1 tsp minced garlic

1 1/2 tsp fresh grated ginger

1/2 tsp salt

1/3 cup canola oil

1 Tbsp sesame oil

1/4 tsp black pepper

Directions

• In a food processor, place the rice wine vinegar, yuzu juice, dijon mustard, honey, white miso, minced garlic, minced ginger, and kosher salt. Blend on medium speed for 25 seconds, until the ingredients are finely pureed. Increase to medium/high speed and begin to slowly add both oils until velvety and smooth. Decrease speed to low and add the orange zest and ground black pepper and mix to combine.

FOR THE COUSCOUS:

1/4 tsp saffron threads (or turmeric)

1 qt water

1 cup pearl couscous

Salt and pepper, to taste

2 tsp extra virgin olive oil

4 lemon wedges

FOR THE SALAD:

2 cups seedless cucumber, halved lengthwise, then thin-sliced

2 cups cherry/pear tomatoes, halved

1/2 cup red onion, slivered

FOR THE FISH:

4 (4-5 oz ea) Copper River Sockeye Salmon

1 Tbsp extra virgin olive oil

Salt and pepper, to taste

8-12 cups bagged mixed greens

OPTIONAL GARNISH ✶

Directions

1 Place water, saffron, salt, and pepper in a medium pot; bring to a low simmer. Add the couscous and simmer for 7-9 minutes until tender. Drain couscous well; toss in a bowl with olive oil, then cool.

2 Quickly marinate salmon with 1 Tbsp each dressing and olive oil. In a nonstick sauté pan, season the Copper River Sockeye Salmon with salt and pepper, then sear the Copper River Sockeye Salmon for 2-3 minutes on one side until it is a light golden brown, flip the Copper River Sockeye Salmon, and cook the salmon for a few minutes before removing it from the pan.

3 For each serving: Spread 2-3 cups mixed greens on the bottom of a large single-serving bowl; drizzle 1 Tbsp of dressing over the greens. In a mixing bowl, combine the couscous, and 1 Tbsp of the dressing, and squeeze the juice of one lemon wedge into the mixture. Toss, then place couscous and cucumber tomato salad on top. Add the cooked Copper River Sockeye Salmon; spoon dressing over salmon.

✶ Optional Garnish: Dill sprigs, lemon wedges, and/or crispy fried garlic.

Good to Know STORY

Couscous Grain, originating from North Africa, is a versatile and speedy dish made from steamed wheat granules. Despite its name, couscous is a type of pasta, widely recognized for its quick preparation and ability to absorb flavors. With cultural significance and global popularity, couscous is not only nutrient-rich but also a creative base for various dishes. Whether served traditionally or in modern fusion bowls, couscous offers endless possibilities for pairing with proteins, vegetables, and flavorful dressings, showcasing culinary diversity and adaptability.

*Visit our store to learn more about the variety of fish Alaska has to offer, such as Copper River Sockeye Salmon, Copper River King Salmon, Wild Alaskan Halibut, Wild Alaskan Black Cod (Sablefish), and more.