Crispy Couscous Honey Sriracha Salmon Salad

Crispy Couscous Honey Sriracha Salmon Salad

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