Lime and Thyme Grilled Wild BC Salmon with Couscous Salad

 

This is one of those dinners that comes together so quickly! A simple but delicious couscous salad pairs well with the slightly sweet and savory sockeye salmon. Twenty minutes is all you need to prep and have a Wild BC Salmon dinner on the table!

 
 

Recipe supplied by Cory Walby. Saturday Night Test Kitchen

 

Ingredients:

  • 1 side of Wild BC Sockeye Salmon

  • 2 tbsp Grapeseed Oil

  • 1 tsp Dried Thyme

  • 1 tsp Black Sesame Seeds

  • Zest of 1 Lime

  • 2 tbsp Honey

For the Couscous Salad

  • 1 cup uncooked Couscous

  • 1 ½ cup Chicken Stock

  • 1 cup chopped Cucumber

  • 1 cup chopped Blueberries

  • 1 cup chopped Grape Tomatoes

  • ½ cup sliced Radish

  • ½ cup chopped Green Onion

  • ½ cup chopped Mint

  • ¾ cup Feta Cheese

  • Zest of a Lemon

  • Juice from half a Lemon

  • 2 tbsp Olive Oil

  • Salt and Pepper

  • Finish Salmon with a pinch of Sea Salt

Let’s begin!

  1. To start this dish, get your chicken stock into a pot and bring it to a simmer. While that’s happening, get the couscous into a larger bowl. Pour the hot chicken stock over the couscous and stir it. Cover the bowl with plastic wrap and set it aside for now. It will absorb the stock and puff up.

  2. Next, using the grapeseed oil, cover the skin side and flesh of the Wild BC Salmon with the oil and rub it all over. Next, zest the lime over the flesh, as well as dust the thyme and sesame seeds over it too. Drizzle the honey over the salmon and set it to the side. Preheat your grill to medium heat or to 250°f.

  3. While the grill is heating, chop up all the vegetables and herbs you are putting into the couscous. Fork fluff the couscous in the bowl, and add all the chopped ingredients. Next, add the lemon zest, oil, salt and pepper to the bowl and give it a very good mix. Set this aside till you are ready to serve.

  4. Once the grill has come to temp, lay down a piece of aluminum foil over the hot grill and place the salmon on it. Close the lid and allow to cook for 6-7 min. Open the lid and check the internal temp of the salmon. You are shooting for 140°f or till the salmon is flaky. Take an extra minute or two if you need it. Remove from the grill when the salmon is cooked to your liking!

  5. Serve with couscous salad on the plate, a piece of the salmon side and flaky salt!

Enjoy!

This project is supported by the BC Government Buy BC Partnership Program: delivered by the Investment Agriculture Foundation of BC with funding from the Government of British Columbia.

 
 
 
 
 
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