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Salad w/ Salmon, Couscous, & Cauliflower

Salad w/ Salmon, Couscous, & Cauliflower

This Salmon Salad consists of poblano pepper, garlic, Moroccan and pearl couscous, tahini, honey, yellow summer squash, cherry tomatoes, and avocado. With a seasoning of smoked paprika, cumin, coriander, cloves, salt, and pepper. Although you can easily mix and match the produce and spices to your own personal tastes and preferences or what you have on hand.
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Prep Time 15 minutes
Cook Time 1 hour
Resting Time 10 minutes
Total Time 1 hour 25 minutes
Course Main Course, Salad
Cuisine Mediterranean, Moroccan
Servings 6 servings

Equipment

  • Rice Cooker
  • Barbecue (or oven)
  • Cast Iron Skillet or Aluminum Foil

Ingredients
  

Salmon

  • 1 fillet salmon
  • dash salt
  • dash pepper
  • splash olive oil
  • 1 lemon sliced
  • 1/2 onion sliced

Couscous

  • 1/2 cauliflower chopped
  • 1 poblano pepper diced
  • 3 cloves garlic minced
  • 1/2 c. couscous
  • 1/2 c. pearl couscous (tri-color, optional)
  • 2¼ c. water
  • 1 tbsp. tahini
  • 1 tbsp. honey
  • dash smoked paprika
  • dash cumin
  • dash coriander
  • dash cloves
  • dash salt
  • dash pepper
  • 1 yellow summer squash sliced
  • 10 oz. cherry tomatoes (twilights, optional) halved
  • 1 avocado sliced

Instructions
 

Barbecue Salmon

  • Let the salmon rest until it reaches room temperature.
  • Meanwhile, preheat barbecue to medium heat.
    I grilled a rather large salmon, so I turned all 4 burners to medium. For smaller fillets, either cut the temperature or cooking time slightly. Although the same basic principles will apply, regardless of size.
  • Place salmon skin-side down on a griddle or baking sheet. Drizzle with olive oil and add a dash of salt and pepper. Slice a lemon and half of an onion. Place evenly on top of the salmon.
  • Bake salmon for 12-15 minutes, or until the salmon begins to flake. Salmon tends to be cooked when it loses the bright color and you can take a fork and it easily separates. Larger cuts of salmon may take upwards of 20 minutes. Smaller, individual portions may take less time. It's best to begin checking after 10 minutes of cooking and adjust the cooking time to the doneness of your filet.

Couscous

  • Add all of the ingredients into a rice cooker. I like to start with the larger vegetables and then add the smaller ingredients, top with spices, and then add the couscous and water.
    This cooks the larger vegetables on the bottom, while dispersing the flavor profiles in the middle. Although with some mixing, this really doesn't matter all that much. Everything will eventually cook together!
  • Press the cook button on the rice cooker. It should take about 45 minutes to cook.
  • When the couscous is fully cooked, let sit for 10 minutes, and then fluff with a wooden spoon.
    Do not use a fork or other metal utensil. It will scratch off the nonstick surface on the rice cooker. This will leach Teflon into your food and cause future dishes to stick to the bottom.

Assemble Salad

  • Place couscous on a plate. Add salmon, summer squash, tomatoes, avocado, and a dash of salt and pepper.