Cooking / Mains / Recipe Index

Couscous Salad With Salmon and Mustard-Dill Dressing

There are a couple of no brainers when it comes to salmon:  dill and dijon mustard; so it’s no surprise that both of them find their way into this dish.  I made a few small changes to this recipe for warm couscous salad with salmon and mustard-dill dressing.  Instead of cooking the salmon in the pan I did it in the oven with a little olive oil.  It takes a little longer (about 25 minutes), but it will take that long for the couscous to cook anyway so there’s not much point in speeding up the protein.  And – most importantly – now my apartment doesn’t still smell like fish.  The only other change I made was to cook down the spinach with the shallots because I wanted it fully wilted.  Make sure you get those shallots nice and translucent because they’ll give a nice sweet flavor to the dish.  Usually when dijon mustard is involved the sweetness comes from honey, but shallots had the same effect, only with a bit of subtlety and some added texture.

The meal came together quickly, and I have a feeling I’ll still enjoy it on night #2 because this would be great chilled or at room temp.  The dressing is only dijon mustard and lemon juice – not even olive oil – so it’s incredibly healthy.  Can you even call that a dressing?  I don’t know…maybe that’s just called liquid flavor, but it works.

couscous salmon salad with dill and dijon dressing


Tell Us What You Think!

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s