Description
This Salmon Couscous Salad with Feta Dressing is a vibrant, Mediterranean-inspired dish combining fluffy couscous, tender salmon seasoned with za’atar, fresh cucumber, herbs, and a creamy feta dressing. It’s a nutritious, filling, and easy make-ahead lunch option perfect for busy days.
Ingredients
Main Ingredients
- 1 cup uncooked couscous (sub quinoa for gluten free)
- 1 Tbsp. plus 2 tsp. extra-virgin olive oil, divided
- 3/4 tsp. kosher salt, divided
- 1 (12-oz.) fillet salmon, skin-on
- 2 tsp. za’atar spice
- 1/2 English cucumber, sliced into coins and then quartered
- 3/4 cup fresh parsley, roughly chopped
- 1/3 cup fresh dill, finely chopped
- 1/3 cup minced red onion
Feta Dressing
- 1/3 cup extra-virgin olive oil
- 2 Tbsp. fresh lemon juice
- 2 tsp. Dijon mustard
- 2 tsp. honey or maple syrup
- 1 garlic clove, minced
- 1/4 tsp. kosher salt
- 1/4 tsp. black pepper
- 1/3 cup crumbled feta cheese
Instructions
- Prepare Couscous: In a medium saucepan, bring 1 1/4 cups water, 1 Tbsp. olive oil, and 1/4 tsp. salt to a boil. Stir in the couscous, cover with a lid, and remove from heat. Let the couscous steam for 5 minutes. Use a fork to fluff the couscous and break up any clumps. Transfer to a large bowl to slightly cool.
- Cook Salmon: Pat salmon dry with a paper towel. Rub with 2 tsp. olive oil, and season with za’atar spice and 1/2 tsp. salt. You can cook salmon two ways:
- Broil Salmon: Preheat broiler with oven rack 6 inches from heat. Place fillet, skin side down, on a foil-lined baking sheet. Broil for 8 to 10 minutes until desired doneness.
- Sauté Salmon: Heat 1 to 2 Tbsp. olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook about 3 minutes until flesh turns opaque. Gently flip, turn off heat, and cook another 3 to 4 minutes until fully cooked.
Let cooked salmon rest for 5 minutes before flaking into small pieces with a fork.
- Prepare Feta Dressing: In a medium bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper. Stir in crumbled feta cheese until combined.
- Assemble Salad: To the bowl with cooled couscous, add cucumber, parsley, dill, and red onion. Toss well to combine. Add flaked salmon and feta dressing, gently stirring to mix everything evenly. Taste and adjust seasoning if needed. Garnish with extra feta or herbs if desired.
Notes
- To make this recipe gluten free, substitute couscous with quinoa.
- Za’atar spice can be found in Middle Eastern grocery stores or online; it adds a fragrant, herby flavor to the salmon.
- You can broil or sauté the salmon depending on your preference and available equipment.
- Letting the salmon rest after cooking helps retain moisture and makes flaking easier.
- The salad is best served slightly chilled or at room temperature and can be made ahead for convenience.
- Use fresh herbs for the best flavor impact.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Broiling
- Cuisine: Mediterranean
