Mint Couscous Salmon Salad
Local Ocean’s Special
MINT COUSCOUS SALMON SALAD
TIME: 15 minutes
SERVING SIZE: 4.5 oz. coho salmon per person
IN THE BOX
Coho Salmon Fillet
Pomegranate + Mandarin Orange
FROM YOUR PANTRY
Salt + Pepper to season
2 tbsp olive oil for cooking
1. Cook the salmon: you can grill or pan-sear. At the restaurant, we grill it.
- To Grill: Heat your grill or grill pan until it is 450-500 degrees. You want it very hot, so you get a good sear without overcooking your salmon – the grill marks are great flavor! Drizzle your salmon with a little olive oil on both sides and season with salt and pepper. Add salmon to the grill, making sure to place portions at a 45-degree angle to the grill slats so you get nice marking (you want to see a diamond crosshatch pattern on the salmon when you’re done). Cook for 2 minutes, then rotate each piece 90 degrees and cook another 1-2 minutes. Flip and repeat for the other side, being careful not to overcook (see temperature instructions below). Top with herb butter and let rest a few minutes before serving.
- To Pan-Sear: Heat a large frying pan over medium-high heat with 2 tbsp olive oil. You may need more oil if your pan is not seasoned fully and/or you are not using a nonstick pan. Season the salmon fillets on both sides with salt and pepper. When the oil is shimmering but not smoking, add the salmon portions, being careful to avoid sticking to the pan. Shake the pan gently as you add each portion to make sure it has enough oil between it and the pan – this will ensure a proper sear without sticking. Cook for 2-3 minutes, then flip, gently shaking the pan again as you place the raw side down into the oil. You can add a splash more oil at this point if the pan needs it. If your salmon is not browning after 2 minutes, turn your pan heat up a little – color is flavor! Top with herb butter and let rest a few minutes before serving.
- Temperature: At the restaurant, we serve salmon medium-rare*. To serve medium-rare, pull salmon off the heat when it is around 120°F in the center – it will continue to cook. Let rest at room temperature. To cook further, lower your heat after searing or move it to a cooler part of the grill for a few minutes.
2. While the salmon is resting, take half of the mint and shred it into small pieces, leaving the remaining leaves for garnish. Cut the dried apricots in half.
3. In a large mixing bowl, combine baby kale, couscous, red onion, green onion, chopped apricots, shredded mint, pomegranate, Mandarin oranges, and half of the parsley.
4. Mix up the mint-pomegranate vinaigrette and use 3/4 of it to dress the salad. Toss to combine.
5. Plate by first adding a portion of the salad mix to the center of a large dinner plate. Sprinkle crushed pistachios and remaining parsley over the salad. Drizzle with the remaining dressing.
6. Top with your salmon fillet and garnish with the remaining mint. Enjoy!
Updated March 25th, 2021