Grilled Salmon and Citrus Pistachio Couscous Salad

by | Aug 2, 2015 | Eric the Trainer Recipes, Eric the Trainer's Archive, New Recipe, Recipe Archive

  • 1 cup couscous
  • 1 cup reduced-sodium chicken broth
  • Juice of 2 oranges
  • ½ t. sea salt, plus more as needed
  • 1 cucumber, peeled, seeded, diced small
  • ½ cup chopped red bell pepper
  • ½ cup shelled pistachios, chopped
  • 1 T. white vinegar
  • 3 T. extra virgin olive oil, divided
  • 4 scallions, chopped
  • 1 T. chopped fresh mint
  • Freshly ground pepper, to taste
  • Juice of 1 lemon
  • 4 (8 oz.) salmon fillets

1. Cook couscous according to package directions, using chicken broth in place of water. Once cooked, add orange juice and ½ t. salt; mix well. Fold in cucumber, red bell pepper and pistachios.

2. In bowl, whisk vinegar, 2 T. extra virgin olive oil, scallions, mint, pepper and lemon juice.

3. Preheat grill or broiler. Brush salmon with remaining 1 T. extra virgin olive oil. Place on hot grates or in grill pan; grill 5-8 minutes per side until opaque and with slightly rosy center when pierced with knife tip.

4. Serve fillets with couscous salad, with extra mint and lemon, if desired.


4 servings

Reprinted with permission from the American Culinary Federations, with credit to Art Smith, Executive Chef/Co-owner, Table fiftytwo, Art and Soul, Southern Art and Bourbon Bar, LYFE Kitchen restaurants
The National Culinary Review, March 2015

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