Dive into this vibrant summer salad featuring succulent pan-fried salmon, giant couscous, and a medley of fresh vegetables. Packed with protein and fibre, this dish is a delicious and nutritious way to fuel your body and delight your taste buds!
drained
halved
sliced
thinly sliced
cubed
crushed
finely chopped
finely chopped
for frying
Bring 500ml of water to a boil in a saucepan. Add the wholemeal giant couscous and cook for 7 minutes. In the last minute of cooking, add the baby spinach leaves to the couscous and stir until they are wilted. Drain the couscous and spinach thoroughly, then transfer them to a large salad bowl.
Add the drained black beans, halved cherry tomatoes, sliced roasted peppers, thinly sliced red onion, cubed avocado, and Kalamata olives to the salad bowl with the couscous and spinach. Stir all the ingredients together until well combined.
Heat a pan over medium heat and add a little extra virgin olive oil. Once hot, place the salmon fillets in the pan and pan-fry for 4 minutes on each side, or until they are opaque and cooked through. Remove the salmon from the pan and set aside.
In the same pan used for the salmon, add the crushed garlic and fry for about 1 minute until it becomes soft. Remove the pan from the heat. Add the extra virgin olive oil, lemon juice, Dijon mustard, finely chopped coriander, and finely chopped red chilli to the pan. Stir all the ingredients together thoroughly to create the dressing.
Serve the salad by either placing the pan-fried salmon fillets on top of the salad or flaking the salmon into pieces and stirring them through the salad. Drizzle the prepared dressing generously over the salad before serving.
For an extra burst of flavour, marinate the salmon fillets in a little lemon juice and a pinch of salt and pepper for 10 minutes before pan-frying.
If you prefer a milder dressing, you can reduce the amount of red chilli or omit it entirely.
Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days, but it's best enjoyed fresh.