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Salmon Couscous Salad with Feta Dressing Recipe

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4.4 from 25 reviews

This vibrant Salmon Couscous Salad with Feta Dressing is a wholesome and flavorful dish perfect for a light lunch or dinner. Tender flakes of za’atar-spiced salmon are combined with fluffy couscous, fresh herbs, crisp cucumbers, and a tangy, creamy feta dressing to create a Mediterranean-inspired meal that’s both nutritious and easy to prepare.

Ingredients

Couscous

  • 1 cup uncooked couscous (sub quinoa if making gluten free)
  • 1 Tbsp. extra-virgin olive oil
  • 1/4 tsp. kosher salt
  • 1 1/4 cups water

Salmon

  • 1 (12-oz.) fillet salmon, skin-on
  • 2 tsp. extra-virgin olive oil
  • 3/4 tsp. kosher salt, divided
  • 2 tsp. za’atar spice

Salad Ingredients

  • 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

  1. 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 and break up any clumps. Transfer to a large bowl to slightly cool.
  2. Cook Salmon: Pat salmon dry with a paper towel. Rub with 2 tsp. olive oil, then season with za’atar spice and 1/2 tsp. salt. You can choose either cooking method:
    Broil Salmon: Preheat broiler with oven rack 6 inches from heat. Place salmon skin-side down on a foil-lined baking sheet. Broil for 8 to 10 minutes until desired doneness.
    Sauté Salmon: Heat 1-2 Tbsp. olive oil in a skillet over medium-high heat. Place salmon skin-side down and cook about 3 minutes until flesh turns opaque up the sides. Flip gently, turn off heat, and cook another 3-4 minutes until fully cooked. Let rest 5 minutes, then flake into pieces.
  3. Prepare Feta Dressing: In a medium bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper. Stir in crumbled feta cheese until combined.
  4. Assemble Salad: To the cooled couscous, add cucumber, parsley, dill, and red onion. Toss well. Add flaked salmon and feta dressing, gently stirring to combine. Taste and adjust seasonings as needed. Garnish with extra crumbled feta or herbs if desired.

Notes

  • For a gluten-free option, substitute quinoa for couscous.
  • Za’atar spice adds a unique Middle Eastern flavor but can be substituted with a mix of thyme, sumac, and sesame seeds if unavailable.
  • Cook salmon gently to avoid drying it out; resting allows juices to redistribute.
  • The salad is best served fresh but can be refrigerated for up to 1 day.
  • Adjust honey or maple syrup amount in the dressing for desired sweetness.

Find it online: https://justsosavory.com/salmon-couscous-salad-with-feta-dressing-recipe/