As far as my new treat, Israeli couscous is different than the more common sister.…
Simply charred salmon served over Israeli couscous and fava beans tossed in a bright lemon vinaigrette are what weeknight dinners are made for.
When it comes to salmon, we like to keep it simple. Salt and pepper on wild salmon is all you need. But when its dressed with the lightest hint of lemon vinaigrette and charred lemon, Well, now you’re taking it to a whole new level.
The combination of the crisp lemon vinaigrette, sweet corn and fava beans and fatty charred salmon is a fabulous win for a quick weeknight dinner.
Salmon with Israeli Couscous
This recipe couldn’t be easier and everything is done in nearly 30’ish minutes.
First make the vinaigrette by whisking all the ingredients together and set aside.
Then make the Israeli couscous and while that is cooking, cook the salmon. Season salmon with salt and pepper and sear on both sides until charred, just a few minutes and that’s it!
Israeli Couscous Recipe
For the Israeli couscous, this is where you can have fun with additions. I added corn and fava beans, but feel free to add ingredients such as peas or Israeli couscous with roasted vegetables.
Cook the Israeli couscous (also called pearl couscous) in a pot of boiling water then down to a simmer and cook for about 10 minutes until the couscous is cooked all the way through.
If you are using frozen vegetables, run them over warm water for a minute and then add directly to the couscous. Then toss with lemon vinaigrette and season with salt and pepper.
Quick and Easy Salmon Recipes
Here are a few more quick and easy salmon recipes to try.
Charred Salmon with Israeli Couscous and Fava Beans
- 1 teaspoon of Dijon mustard
- Zest and juice of 1 lemon
- 1/2 cup olive oil
- Salt and pepper to taste
- Few sprigs of fresh basil and mint chopped finely
- 2 cups low-sodium vegetable stock or water
- 1 cup Israeli couscous
- 1 ear of corn kernels removed (or 1 cup frozen and thawed corn kernels)
- 1 cup cooked and shelled fava beans
- 1 lemon cut in quarters
- Fresh mint and basil leaves for garnish
- 4 4-6 ounce wile salmon filets
- Salt and pepper
- Olive oil or avocado oil for drizzling
- For the lemon vinaigrette, add all the ingredients to bowl or mason jar and whisk together. if you’re using a mason jar, put the lid on and shake vigorously for 30 seconds until vinaigrette is emulsified.
- For the pearl couscous, add stock or water to a pot and bring to a boil. Pour in Israeli couscous, give a good stir, place a lid on the pot and bring down to a simmer. Cook couscous until cooked all the way through and until it has absorbed most of the liquid, about 10 minutes.
- While couscous is cooking, thaw frozen corn and fava beans by running under hot water for about 30 seconds. Then add vegetables to couscous along with half of the vinaigrette. Toss everything together and taste for seasoning.
- For the salmon, heat a cast iron over medium-high heat and drizzle with olive oil. Season salmon with salt and pepper evenly on both sides and place salmon in skillet, flesh side down. Cook for 2-3 minutes until charred then turn over and cook for another 2 minutes until charred and just cooked through.
- In the same skillet, char cut lemons for about 1 minute and set aside.
- Plate Israeli couscous onto a platter and top with salmon filets. Spoon leftover vinaigrette on top of salmon and serve with charred lemon and garnish with fresh herbs.