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# Crispy Couscous Honey Sriracha Salmon Salad
- URL: https://opal-trout.pikapod.net/crispy-couscous-honey-sriracha-salmon-salad/
- Published: 2026-04-17T18:05:11.000Z
- Updated: 2026-10-25T20:56:40.000Z
- Author: Lindsay
- Tags: Recipes, #Migrated-1792961766483, #wp, #wp-post, #Import 2026-10-25 14:56

## Crispy Couscous Honey Sriracha Salmon Salad

![](https://opal-trout.pikapod.net/content/images/2026/10/crispy-couscous-honey-sriracha-salmon-salad-1.jpg)

#### Sriracha Honey Salmon Bites

- 2 salmon filets
- 1 1/2 tbsp soy sauce
- 1 1/2 tbsp honey
- 1 1/2 tbsp sriracha
- 1 tbsp water

#### Crispy Couscous

- 2 cups cooked pearl couscous (cooled)
- 2 tbsp soy sauce
- 2 tbsp chili crisp
- 2 tbsp sesame oil

#### Peanut Butter Dressing

- 1/4 cup peanut butter
- 2 tbsp soy sauce
- Juice of 1 lime
- 1 tbsp honey
- 1 tbsp sesame oil
- 1 tbsp chili crisp
- 1 tsp minced garlic
- 1 tsp grated fresh ginger
- 1-2 tbsp water (to thin)

#### The Rest

- 1 large cucumber (thinly sliced)
- 1 cup edamame (cooked and cooled)
- 1 large avocado ((skin and pit removed, diced))
- 1 bunch green onions (around 8-10, thinly sliced)
- 1 cup fresh cilantro
- 1/4 cup toasted pistachios (chopped)
1. **Marinate the salmon**. Remove the salmon skin (if necessary), and cut each filet into 1 1/2” cubes. In a medium bowl, whisk the marinade ingredients together, then add the salmon and toss to coat. Cover and refrigerate for 30 minutes.
2. **Make the couscous**. Preheat your oven to 400°F and arrange a rack in the center of the oven. To a medium bowl, add the soy sauce, chili crisp and sesame oil and whisk together. Add the cooked and cooled couscous and toss to coat. Pour the dressed couscous onto a parchment-lined sheet pan and bake for 30-40 minutes, tossing a few times throughout cooking, until evenly deeply golden brown and crispy. When done, remove from the oven and transfer to a paper towel-lined bowl or sheet pan to soak up any excess oil.
3. **Make the peanut butter dressing**. Add all the dressing ingredients to a small bowl except the water and whisk to combine. Add a tbsp of water and whisk again. Add a tsp more of water at a time, whisking in between until it’s the consistency you like.
4. **Finish the salmon**. Remove the salmon from the fridge and let marinate at room temp for 15 minutes. Then, heat a large skillet to medium high heat and add 1 tbsp of neutral oil. When the oil shimmers, add the salmon and cook 1-2 minutes per side, until caramelized. Add reserved marinade when salmon is around medium doneness and cook till thickened. Transfer salmon and sauce to a bowl and gently toss to coat.
5. **Assemble your salad**. To a large serving bowl, add your prepped cucumber, edamame, avocado, green onion, pistachios, cilantro, salmon bites, and crispy couscous, then pour over your dressing and toss. Devour immediately!
- The calorie count is on the higher side for a single meal, but this is genuinely a very filling dinner with a lot of nutrient density behind it. No empty calories here!
- Fat is high but mostly healthy. The bulk of it comes from avocado, sesame oil, peanut butter, and salmon. All unsaturated fats. Saturated fat is a reasonable 10g.

### Micronutrient Highlights

Vitamin B12, Vitamin D, Folate, and Magnesium

Main Course, SaladMediterranean