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Cilantro Lime Salmon and Couscous Salad bowl

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Cilanto lime Salmon and couscous salad bowl

Cilantro lime salmon and couscous salad bowl. Ready for a 20 minutes meal? I got you!

MARINADE AND DRESSING

This bowl is so hearty, fresh and combines such wonderful flavors, its hard not to have it at least once a week. My cilantro lime marinade makes meals like this breezy. There is a jar always present in the fridge for not only fish but also chicken and other meats.

And do not underestimate the importance of a good salad dressing. One that complements a dish like this. Just a little tang with the sweetness from the mango salsa. What a bite! Here is a recipe for my ever present salad dressing.

You can use any salad dressing of choice but find something that will balance the sweetness of the mango salsa and also work well with the cilantro lime flavor.

Salmon Bowl

Salmon

You can use fillets or a whole slab of salmon! This was grilled on a cast iron skillet but I imagine you’ll need a VERY large skillet to grill a whole piece of salmon. That being said , if you have a large grill basket, gather friends and neighbors and take the beautiful piece outdoors.

Be generous with the marinade. After pinches of salt and black pepper, spread a thick layer of the marinade on top of the salmon. Also rub on sides. Fell free to sprinkle some salt on the skin too if you’d like.

Cilantro lime Salmon and Couscous Bowl

Gather your favorite salad greens. I love a good spring mix. For this bowl I’m staying away from kale and other robust greens. We got some micro greens from our CSA share that made for a great addition to the salad. Toss however much of the marinade you’d prefer into the couscous when fluffing. Build your bowl, add other favorites and enjoy this hearty bowl.

Salmon Bowl

Salmon and Couscous Bowl

Elsie Kriz
Hearty cilantro lime salmon and couscous bowl with a simple mango salsa, avocado and microgreens
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Dish
Servings 2 people
Calories

Equipment

  • cast iron skillet
  • sauce pan

Ingredients
  

  • 2 6-8 oz salmon fillets
  • 2-3 Tbsp Cilantro lime marinade
  • 1/2 cup couscous
  • 1/2 Tbsp butter
  • 2-3 cups mixed salad greens
  • 1 large avocado
  • 1 Tbsp olive oil
  • 1/2 cup micro greens (radish)
  • 2-3 pinches of kosher salt

Mango Salsa

  • 1 cup sweet mango diced
  • 2 cups roma tomatoes diced
  • 2 small limes
  • 1/4 cup chopped cilantro
  • salt and black pepper to taste
  • 1-2 Tbsp finely chopped red onions

Instructions
 

Mango Salsa

  • Combine mango, tomatoes, onions and cilantro in a bowl and mix well. Squeeze in lime juice. Stir well and then season to taste with salt and pepper. Refrigerate

Cilantro Lime Couscous

  • Bring 1 and 1/4 cup of water to boil. Add in 1/4 tsp salt and 1/2 Tbsp butter.
  • Add in 1 cup of couscous. Turn heat off and cover for about 5 minutes.
  • Then add in 1 Tablespoon of cilantro lime marinade, fluff and mix well. Set aside, at room temp

Cilanto Lime Salmon

  • Sprinkle salt over salmon fillets. Then rub with cilantro lime marinade.
  • Heat cast iron skillet over medium heat. Then drizzle with about a tablespoon of oil
  • Place salmon skin side down. Push down with a spatula.
  • Cook for about 4 minutes. Then flip and cook for another 3-4 minute or until it easily flakes off. Remove from pan and set aside.

Salmon and Couscous Bowl

  • In a medium to large shallow salad bowl, add salad greens. Then add in couscous, sliced avocado and salmon. Top portion of salmon with some mango salsa and finally add some micrp greeens. Top with your favorite dressing and enjoy.
Keyword salmon bowl
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