Grilled Salmon and Citrus Pistachio Couscous Salad
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Credit: Art Smith, Executive Chef/Co-owner, Table fiftytwo, Art and Soul, Southern Art and Bourbon Bar, LYFE Kitchen restaurants
The National Culinary Review, March 2015
Ingredients
1 cup couscous
1 cup reduced-sodium chicken broth
Juice of 2 oranges
½ t. sea salt, plus more as needed
1 cucumber, peeled, seeded, diced small
½ cup chopped red bell pepper
½ cup shelled pistachios, chopped
1 T. white vinegar
3 T. extra virgin olive oil, divided
4 scallions, chopped
1 T. chopped fresh mint
Freshly ground pepper, to taste
Juice of 1 lemon
4 (8 oz.) salmon fillets
Instructions
1. Cook couscous according to package directions, using chicken broth in place of water. Once cooked, add orange juice and ½ t. salt; mix well. Fold in cucumber, red bell pepper and pistachios.
2. In bowl, whisk vinegar, 2 T. extra virgin olive oil, scallions, mint, pepper and lemon juice.
3. Preheat grill or broiler. Brush salmon with remaining 1 T. extra virgin olive oil. Place on hot grates or in grill pan; grill 5-8 minutes per side until opaque and with slightly rosy center when pierced with knife tip.
4. Serve fillets with couscous salad, with extra mint and lemon, if desired.
Yield
4 servings
Tags
Main Dish, Salad, Seafood, The National Culinary Review
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