Salmon and Couscous Bowl
Hearty cilantro lime salmon and couscous bowl with a simple mango salsa, avocado and microgreens
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.
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