Creamy Salmon Dill Couscous

This is an adaptation of a recipe from Serious Eats. I took the idea of creamy couscous and combined it with all the things I love about salmon and dill. Enjoy!

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium bowl, mix together greek yogurt, chives, salt, pepper, dijon mustard, 1 tablespoon extra virgin olive oil, dill, lemon zest, and parsley. Set aside on counter.

Step 2

Prepare salmon by patting dry, and rubbing down with olive oil. Add salt & pepper to taste. Set aside for 20 minutes on the counter before cooking. Preheat oven or air fryer to 450F.

Step 3

Over medium heat, add 1 tablespoon olive oil to a saucepan. When hot, add in shallots and cook until translucent, approximately 2 minutes. Add in garlic, cooking approximately 2 minutes. Once garlic and shallots are fragrant, add in dry couscous to toast. Stir occasionally until couscous, garlic, and shallots are lightly browned.

Step 4

Once garlic, shallots, and couscous are browned, deglaze the pan with chardonnay or cooking wine, scraping all the browned bits off the bottom. While wine is cooking off, heat up 32 oz of chicken broth in the microwave until hot.

Step 5

Add in 1 cup of hot broth to the couscous while stirring. Turn the heat to medium-low. Continue to stir couscous as it absorbs the liquid (like you would with risotto). When the couscous starts to stick and the liquid as absorbed, add another cup of hot broth. Continue this until the couscous is al dente - approximately 32oz worth of broth.

Step 6

When the couscous is al dente, turn off the heat and add in the chopped green beans. Put a lid on the pan to allow the green beans to steam in the couscous. They will maintain their bright green color and a slight crisp when the recipe is finished.

Step 7

Add the salmon to the air fryer or oven, cooking for 6-8 minutes, or until salmon reaches 130F internally. Allow salmon to rest, with final temperature between 135F and 140F, internally.

Step 8

Remove the lid from the couscous, and stir in the yogurt mixture. You may have to return it to low heat to warm the dish, but DO NOT get it too hot, the yogurt will become clumpy and thick.

Step 9

Take a fork and flake the salmon apart. Mix the flaked salmon into the the couscous mixture. Add lemon juice. Add salt, pepper, and MSG to taste.

Step 10

If desired, finish the dish with a sprinkle of chives, dill, a squirt of fresh lemon, and a light drizzle of high-quality extra virgin olive oil.