Simple Pan-Fried Salmon With Couscous Salad

Salmon with Couscous Salad

Salmon with Couscous Salad 3

I had couscous salad for the first time at a recent lunch appointment. It was at the Privé café. I ordered a grilled salmon served with couscous. I remember the taste very vividly – fresh, crunchy, citrus, light and a little lemony sour. The salad went really well with the salmon, neutralising and ridding it of its possibly fishy and oily tastes.

I must say that I loved the bursting flavours of this salad and have been thinking about it a lot ever since then. I believe it should not be too complicated a dish to handle, given that couscous fluffs up amazingly fast which helps to complement a quick meal. The rest of the salad, really, is about getting the freshest produce from the market and throwing them all together with the couscous.

Ingredients (Couscous Salad):

  • Chicken stock: 2 cups
  • Couscous: 280g
  • Balsamic vinegar: 2 tbsp
  • Lemon juice: 1/2 lemon
  • Extra virgin olive oil: 2 tbsp
  • Cucumber: 1, core removed, diced
  • Roma tomato: 3, diced
  • Basil leaf (or mint leaf): 12, finely chopped
  • Feta cheese: 100g, mashed with fingers

Ingredients (Salmon):

  • Olive oil: 2 tbsp
  • Salmon fillets (with skin): 2 fillets
  • Salt: 1 tsp
  • Ground blackpepper: 1 tsp
  • Lemon juice: 1/3 lemon


  1. Boil stock. Add to couscous and let stand for 5 min. Fluff with fork and set aside to cool.
  2. Stir in balsamic vinegar, lemon juice and extra virgin olive oil.
  3. Mix in cucumber, tomatoes and basil leaves.
  4. Top with feta cheese to serve.
  5. In the meantime, heat shallow pan with olive oil.
  6. Rub both sides of salmon fillets with salt, blackpepper and lemon juice.
  7. Place fillets into pan. Sear each side for about 2-3min till lightly browned.
  8. Place fillets on top of couscous to serve.

Salmon with Couscous Salad 2


  • Make sure to serve the salmon on the couscous while it’s still hot so that the oil could be absorbed by the couscous and add to its flavour!

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