Grilled Salmon & Citrus Pistachio Couscous Salad

grilled salmon



4 servings


Grilled Salmon

4, 8-ounce Salmon filets

1 tablespoon Extra virgin olive oil

Sea salt and fresh ground pepper to taste


Citrus Couscous Pistachio Salad

Juice of 2 oranges

1 cup Reduced-sodium chicken broth

½ teaspoon Sea salt

1 cup Couscous

1 Cucumber, peeled, seeded and diced small

½ cup Chopped red bell pepper

½ cup Shelled pistachios, chopped



1 tablespoon White vinegar

2 tablespoons Extra virgin olive oil

4 Scallions, chopped

1 tablespoon Chopped fresh mint

Freshly ground pepper to taste

Juice of 1 lemon


For Couscous
Cook couscous according to directions on box, using chicken broth in place of water.  Once cooked, add orange juice and salt and mix well.  Fold in cucumber, red bell pepper and pistachios.

For Dressing
Mix all ingredients for dressing in bowl and whisk.

For Salmon
Preheat grill or broiler.  Brush salmon with olive oil.  Place on hot grates or in grill pan and grill 5-8 minutes per side, until it looks opaque and has a slightly rosy center when pierced with the tip of a knife.

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

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