It seems like cheating, somehow, that this dish is so easy to prepare. Not only does the recipe come together incredibly quickly (like, 15 minutes!), it’s restaurant quality, and at a fraction of the price. The vinaigrette adds a fresh, bright flavor to otherwise bland couscous and scallions give a satisfying green crunch to the buttery salmon. My favorite detail is seasoning the salmon with sumac. If you’ve never used sumac before, it has a lemony flavor ideal for fish. If you can’t locate it, try paprika or ground fennel seed instead.
- 1 10-ounce box plain couscous (1 1/2 cups)
- 1 10-ounce salmon fillet, skin removed and cut in 2 pieces
- 1/2 teaspoon sumac*
- 3 tablespoons olive oil
- 1/4 cup cilantro, chopped
- 2 scallions, thinly sliced
- 2 tablespoons lemon juice
- Cook couscous according to package directions.
- Season salmon with sumac, salt, and pepper.
- Heat 1 tablespoon oil in a nonstick pan over medium high heat. Add salmon and cook 3 to 4 minutes on each side.
- Combine cilantro, scallions, lemon juice, and remaining 2 tablespoons olive oil. Season with salt and pepper to taste. Serve salmon over couscous, drizzled with vinaigrette.
*If you have trouble finding sumac, try paprika or ground fennel seed