Crispy Salmon over Chilled Moroccan Couscous Salad

Picture this: It’s midweek. You’re enjoying the flavors of the Middle East and the scent of lemon, mint, spice and roasted salmon fill the air. You suddenly remember, you achieved all this while on day 1,239,284,572 of being stuck at home, unable to travel and you just needed an escape.

If that scenario doesn’t hit home for you, we need to re-assess your priorities. Jk. In all seriousness, all I can do recently is dream of traveling and brainstorming how to bring those ingredients and cuisines from abroad to my plate.

I’ve never been to the Middle East but every taste of it that I have eaten has been incredible. The warm spices, the tangy citrus and the nutty ancient grains. This dish is a culmination of an amazingly crispy skinned salmon meeting a chilled couscous salad packed full of flavor that is an undeniable delicious duo. I love Sumac, the tart, slightly bitter dried red spice traditionally used in Middle Eastern cooking. You can find it at your local speciality grocer and the spice complements the citrus so well.

Step outside of your comfort zone and take a mental and culinary trip to a souk without having to leave home.

Crispy Salmon over Chilled Moroccan Couscous Salad

For the Salmon:

• 4 8oz Salmon Filets (preferably de-boned)
• Salt and Pepper
• ½ Lemon, juiced
• 3 Large carrots
• 2 tbsp olive oil

Instructions:

• Pre-heat oven to 400 degrees
• Slice carrots in half length-wise and then cut into 4 inch sticks
• Place salmon and carrots on a large sheet pan, drizzle oil over salmon and carrots
• Season salmon and carrots with salt and pepper
• Squeeze lemon over everything and add salmon to roast for 20-25 minutes
• Remove salmon and set aside and return carrots to oven
• Roast carrots at 500 degrees (watch them carefully!) for 5-10 minutes until carrots begin to char the remove and set aside

For the couscous salad vinaigrette:

• 1/4 tsp Chili powder
• 1/4 tsp Onion powder 
• 1/4 tsp Turmeric
• 1/4 tsp Curry powder
• 1/2 tsp Ground black pepper
• 1/2 tsp Garlic powder
• 1/4 tsp salt
• 1 Large Lemon, juiced
• 1/3 cup Olive oil

In a large bowl, add all the ingredients except the oil and whisk to combine. Slowly drizzle in oil and whisk quickly until dressing emulsifies.

For the salad:

• 1 5oz box dried Couscous (remove spice mix)
• 1/4 Cup Unsalted almonds, coarsely chopped
• 5 Mint leaves, julienned 
• Charred carrots 
• 2 Green onions, finely sliced
• 1/4 cup Pomegranate seeds 

Cook couscous to box/container instructions, remove and let chill. After couscous has cooled, add remaining ingredients, vinaigrette and toss together until everything is coated in dressing.

Serve salmon atop couscous salad (I put mine over mixed greens, too.) and enjoy!