Salmon with Israeli Couscous Salad

Sumac Salmon and Israeli Couscous Salad Thumbnail (A Seat at the Table)
Sumac Salmon and Israeli Couscous Salad Thumbnail (A Seat at the Table)

Did you know you’re supposed to be eating 8oz of fish or shellfish each week?  Seafood is full of great nutrients, but especially omega-3 fatty acids:  EPA and DHA.  Both of these fatty acids are incredibly beneficial to our brains as well as our cardiovascular systems.  EPA is also thought to help decrease joint inflammation.  Eating just 2 4oz servings of seafood a week is a great way to enjoy the nutritional benefits of these fatty acids.

While fish might seem a bit daunting to cook, it’s actually quite easy.  Which means there really shouldn’t be much of an excuse not to get your recommended servings.  Cooking fish takes hardly any time, so it’s a great option for a weeknight meal.  For me the hardest part about choosing seafood is knowing what to pick.  Check out Seafood Watch for information on the best choices of fish in your area, so you can be an informed shopper (they also have an app and a printable cheatsheet).

This dish was created when I got home from the beach and had very few things in the house to eat.  I avoided grocery shopping for a few days so I could shop at the Farmers’ Market, so I had to hold out for 2 days and make do with what I had on hand.  Fortunately my mom sent me home from the beach with some delicious salmon, so I whipped this together.  If I’d had any, some arugula would have been great mixed in with the couscous salad.  But I served it with a perfect summer tomato instead.

Sumac Salmon with Israeli Couscous SaladSumac Salmon and Israeli Couscous Salad (A Seat at the Table)

Serves 6

  • 2 cups Israeli couscous
  • 2 cups water
  • 1/4 cup olive oil
  • 1 lemon, zested and juiced
  • 2 tsp ground sumac
  • salt and pepper, to taste
  • 4 Tbsp minced fresh herbs, I used a combination of mint and oregano
  • 2 (15oz) cans garbanzo beans, drained and rinsed
  • 3/4 cup chopped dried apricots
  • 1/3 cup chopped carrots
  • 6 salmon filets, about 5oz each
  • olive oil
  • kosher salt
  • ground sumac

In a large pot, toast the couscous over medium high heat for a few minutes, until fragrant.  Add 2 cups water and reduce heat to simmer for about 10 minutes, or until all the water has been absorbed.  Remove from heat and allow to cool, fluffing the couscous with a fork.

In a large bowl, whisk together the olive oil, lemon zest, lemon juice, sumac, salt and pepper.  Add the chickpeas, carrots, and dried apricots.  Then add in the cooled couscous  and herbs, and toss well.

On a greased baking sheet, spread out your salmon filets.  Drizzle with a little olive oil, and sprinkle with a generous pinch of kosher salt and sumac on each filet.  Broil on high for 8 minutes, or until salmon flakes when pressed with a fork.  Can be served hot or cold.


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