Salmon Couscous Salad with Feta Dressing

5 from 22 votes

Salmon Couscous Salad with Feta Dressing

Salmon Couscous Salad with cucumbers, herbs, and Feta Dressing. This Mediterranean-inspired salad is nutritious and filling - perfect for easy make-ahead lunches.

Prep Time20

Cook Time15

Total Time35

Course: Entree/Salad, lunch

Cuisine: Mediterranean

Servings:

Author: Jamie Vespa MS, RD

Equipment

Medium Saucepan with Lid
Rimmed baking sheet
Mixing bowls

Ingredients

1 cup uncooked couscous (sub quinoa if making gluten free)
1 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
3/4 tsp. kosher salt, divided
1 (12-oz.) fillet salmon, skin-on
2 tsp. za'atar spice
1/2 English cucumber, sliced into coins and then quartered
3/4 cup fresh parsley, roughly chopped
1/3 cup fresh dill, finely chopped
1/3 cup minced red onion

Feta Dressing

1/3 cup extra-virgin olive oil
2 Tbsp. fresh lemon juice
2 tsp. Dijon mustard
2 tsp. honey or maple syrup
1 garlic clove, minced
1/4 tsp. each kosher salt and black pepper
1/3 cup crumbled feta cheese

Instructions

Prepare Couscous: In a medium saucepan, bring 1 1/4 cups water, 1 Tbsp. olive oil, and 1/4 tsp. salt to a boil. Stir in the couscous, cover with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Transfer to a large bowl to slightly cool.
Cook Salmon: Pat salmon dry with a paper towel. Rub with 2 tsp. olive oil, and season with za'atar spice and 1/2 tsp. salt. You can cook salmon one of two ways: under the broiler or on the stovetop:
Broil Salmon: Preheat broiler with oven rack 6 inches from heat. Place fillet, skin side down, on a foil-lined baking sheet. Broil to desired degree of doneness, 8 to 10 minutes.
Sauté Salmon: Heat 1 to 2 Tbsp. of olive oil in a skillet over medium-high. Place salmon, skin side-down, in pan and cook for about 3 minutes, until the flesh turns from translucent to opaque all the way up the sides. Gently flip salmon (usually a fish spatula, ideally), turn off heat, and cook for another 3 to 4 minutes, or until fully cooked.
Once the salmon is cooked, let rest for about 5 minutes before using a fork to flake into small pieces.
Prepare Feta Dressing: In a medium bowl, combine olive oil, lemon juice, Dijon mustard, honey, garlic, salt and pepper; whisk to combine. Stir in feta cheese.
Assemble Salad: To the bowl with cooled couscous, add cucumber, parsley, dill, and red onion; toss well. Add flaked salmon and dressing; gently stir to combine. Taste and adjust seasonings as needed. Garnish with extra crumbled feta and/or herbs, if desired.

Notes

To Store. Refrigerate salad in an airtight storage container for up to 3 days. Drizzle with extra olive oil before serving to help moisten the grains, if needed.

Nutrition