Smashed Berry-Infused Salmon Salad over Garlic Roasted Couscous
- Reviews 1
Ready In: 3 hrs 40 mins
Serves: 2-4
Ingredients
- 12 ounces fresh salmon fillets
- 1 teaspoon olive oil
- 1 cup mashed raspberries or 1 cup blackberries or 1 cup blueberries
- 4 tablespoons soy sauce
- 1 teaspoon white pepper
- 2 teaspoons olive oil
- 3⁄4 cup green onion, chopped
- 2 garlic cloves, chopped
- 1⁄4 cup soy sauce
- 1 tablespoon Thai sweet chili sauce (or crushed red pepper)
- 1 -2 teaspoon lime juice
- 1⁄2 lb fresh green beans, halved
- 1⁄2 large fresh tomato, chopped (peeled, if desired)
- 1⁄2 cup sweet onion, diced (Texas Sweet or Vidalia)
- 1⁄2 cup water chestnut, sliced & rinsed (optional)
- 1 teaspoon olive oil
- 1⁄2 cup whole wheat couscous
- 1 garlic clove, finely chopped
- 1⁄4 teaspoon salt
- 3⁄4 cup water
Directions
- Place salmon fillet, de-boned, in a freezer bag. In a bowl, combine 1 tsp Olive Oil, Berries, 4 Tbs Soy Sauce and White Pepper together, and gently rub over fish. Marinate 2 - 18 hours.
- Preheat oven to 400°F Remove salmon from bag, place on baking sheet, with marinade. (Use aluminum foil for easy clean-up.) Bake for 20-25 minutes, until fish flakes easily.
- Allow fish to cool. Remove fish from skin and flake into a separate container, removing excess marinade.
- In a large frying pan or wok, heat olive oil over medium heat. Add sweet onion and garlic. Sauté until translucent.
- Add flaked fish, 1/4 cup soy sauce, chili sauce, lime juice, green beans, tomato, green onion, and water chestnuts. Cook over medium-high heat, stirring occasionally until veggies are at desired texture.
- In a separate shallow sauce pan, add 1 teaspoons olive oil.
- Over medium heat, add garlic and sauté until golden brown.
- Add dry couscous to oil and garlic. Stir to coat with oil and lightly brown. Add salt.
- Add ¾ cup very hot water.
- Reduce heat to medium-low and cook until couscous absorbs all of the water, stirring occasionally. Remove from heat.
- Serve stir-fry over couscous.
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