Moroccan Salmon Salad

moroccan grain mix, cilantro, olives

STARS

This is a thoughtful dish that combines lovely fresh ingredients. Pan-roasted salmon over a mix of lentils, Israeli couscous, and currants tossed with lemon juice and herbs. Olives, cherry tomatoes, and spring greens bring an herbaceous twist and a bright cilantro dressing marries all the flavors.

Difficulty Level

Total Time: 30 minutes

Active Time: 15 minutes

Ingredients

Salad

1½ cups Israeli couscous
1 cup green lentils
4 tablespoons dried currants
4 5-ounce salmon fillets
Salt and black pepper, to taste
1 lemon, juiced
1 tablespoon olive oil
4 cups mixed baby greens (baby gem, frisee and arugula)
1 15-ounce can chickpeas, drained and rinsed
1 cup heirloom cherry tomatoes, halved
¼ cup cilantro, chopped
¼ cup green onions, sliced
4 tablespoons pitted sliced olives

Chimichurri Dressing (optional)

1 cup cilantro, finely chopped
½ cup fresh parsley, finely chopped
1 jalapeño pepper, deseeded and finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
3 tablespoons apple cider vinegar
Salt and black pepper to taste

Directions

Cook couscous according to package instructions; drain, and stir in the canola oil.

Cook the lentils according to packet instructions; drain.

Place the currants in a small bowl and cover with warm water for 5 minutes, then drain.

Pat the salmon fillets dry with paper towels, season with salt and pepper and drizzle with lemon juice.

Heat the olive oil in a large skillet over medium-high heat and sear salmon until crispy and golden, about 4 minutes per side.

Whisk all the vinaigrette ingredients in a small bowl and season to taste.

In a large bowl, toss together the couscous, lentils, mixed greens, chickpeas, cherry tomatoes, cilantro, green onions, olives and dressing.

Divide the salad between serving bowls and place a salmon fillet on top. Serve with any extra chimichurri on the side.