Grilled Sockeye Salmon with Couscous Tabbouleh

Mediterranean-style grilled salmon served with flavourful tabbouleh made with quick-cooking couscous, not the bulgur wheat often used in this salad. Recipe could be halved if serving a smaller group.

Recipe - Quality Foods

Grilled Sockeye Salmon with Couscous Tabbouleh

Prep Time40 Minutes

Servings6

Cook Time12 Minutes

Ingredients

1 1/4 cups water

1/3 cup + 3 Tbsp olive oil (divided)

1 cup couscous (see Note)

2 tsp finely grated lemon zest (see Note)

3 Tbsp fresh lemon juice

1 tsp + 1/2 tsp ground cumin (divided)

1 tsp + 1/2 tsp dried oregano (divided)

1 tsp + 1/2 tsp paprika (divided)

1/4 tsp cayenne pepper (divided)

1 or 2 large garlic cloves, minced

2 medium, ripe, on-the-vine tomatoes, cut into 1/4-inch cubes

1/3 of a large English cucumber, cut into 1/4-inch cubes

2/3 cup chopped fresh parsley

1/3 cup chopped fresh mint

salt and freshly ground black pepper, to taste

6 (about 170 gram) sockeye salmon fillets

tzatziki, to taste (see Note)

parsley sprigs and lemon slices, for garnish (optional)

Directions

Place water, 1 Tbsp olive oil and a pinch of salt in a small pot, set over medium-high heat and bring to a boil. Stir in couscous, cover, turn off the heat, and let stand 5 minutes. Fluff couscous with a fork, spread out on a plate, and let cool to room temperature.

Combine 1/3 cup oil, zest, juice, 1 tsp cumin, 1 tsp oregano, 1 tsp paprika, 1/8 tsp cayenne and garlic in a salad bowl. Add couscous, tomato, cucumber, parsley and mint, season with salt and pepper, and toss to combine. Cover and refrigerate salad until needed. It can be made many hours in advance.

Preheat a barbecue or indoor grill to medium-high. Combine 2 Tbsp oil, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp paprika and 1/8 tsp cayenne in a small bowl. Brush this mixture on each piece of salmon, and then season with salt and pepper. Oil the bars of your grill. Set on salmon, skin-side-up. Cook 4 to 5 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Grill 1 or 2 minutes on the skin side, or until the fish is just cooked through. Plate fish, serve with tzatziki and couscous tabbouleh, garnish with lemon slices and parsley sprigs, if using, and serve

Note: Couscous is available in the aisle other grains, such as rice, are sold. One medium to large lemon should yield the zest and juice needed here. Tubs of tzatziki are sold in our Deli Department.

40 minutes

Prep Time

12 minutes

Cook Time

Servings

Shop Ingredients

Makes 6 servings

1 1/4 cups water

Not Available

1/3 cup + 3 Tbsp olive oil (divided)

Western Family - Pure Olive Oil, 250 Millilitre

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$8.99$3.60/100ml

1 cup couscous (see Note)

Casbah - Couscous Original, 340 Gram

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$5.29$1.56/100g

2 tsp finely grated lemon zest (see Note)

Lemons - Large, 1 Each

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$0.99

3 Tbsp fresh lemon juice

ReaLemon - Lemon Juice Squeezers, 125 Millilitre

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$1.99$1.59/100ml

1 tsp + 1/2 tsp ground cumin (divided)

Mccormick - Cumin Ground, 32 Gram

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$5.99$18.72/100g

1 tsp + 1/2 tsp dried oregano (divided)

Not Available

1 tsp + 1/2 tsp paprika (divided)

Mccormick - Paprika, 35 Gram

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$6.99$19.97/100g

1/4 tsp cayenne pepper (divided)

Western Family - Cayenne Pepper, 97 Gram

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$3.99 was $5.69$4.11/100g

1 or 2 large garlic cloves, minced

Not Available

2 medium, ripe, on-the-vine tomatoes, cut into 1/4-inch cubes

Tomatoes - On the Vine, 150 Gram

Flyer Sale

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$0.82 avg/ea was $1.25 avg/ea$0.55/100g

1/3 of a large English cucumber, cut into 1/4-inch cubes

Cucumber - Long English, 1 Each

Flyer Sale

2 for $3

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$1.50 was $2.99

2/3 cup chopped fresh parsley

Not Available

1/3 cup chopped fresh mint

Not Available

salt and freshly ground black pepper, to taste

Not Available

6 (about 170 gram) sockeye salmon fillets

Save-On-Foods - Wild Sockeye Salmon Fillets, 400 Gram

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$23.96 avg/ea$5.99/100g

tzatziki, to taste (see Note)

Eugene's - Tzatziki Dip, 200 Gram

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$4.99$2.50/100g

parsley sprigs and lemon slices, for garnish (optional)

Not Available

Directions

Place water, 1 Tbsp olive oil and a pinch of salt in a small pot, set over medium-high heat and bring to a boil. Stir in couscous, cover, turn off the heat, and let stand 5 minutes. Fluff couscous with a fork, spread out on a plate, and let cool to room temperature.

Combine 1/3 cup oil, zest, juice, 1 tsp cumin, 1 tsp oregano, 1 tsp paprika, 1/8 tsp cayenne and garlic in a salad bowl. Add couscous, tomato, cucumber, parsley and mint, season with salt and pepper, and toss to combine. Cover and refrigerate salad until needed. It can be made many hours in advance.

Preheat a barbecue or indoor grill to medium-high. Combine 2 Tbsp oil, 1/2 tsp cumin, 1/2 tsp oregano, 1/2 tsp paprika and 1/8 tsp cayenne in a small bowl. Brush this mixture on each piece of salmon, and then season with salt and pepper. Oil the bars of your grill. Set on salmon, skin-side-up. Cook 4 to 5 minutes undisturbed. The salmon should easily release itself from the grill when ready to flip. Grill 1 or 2 minutes on the skin side, or until the fish is just cooked through. Plate fish, serve with tzatziki and couscous tabbouleh, garnish with lemon slices and parsley sprigs, if using, and serve

Note: Couscous is available in the aisle other grains, such as rice, are sold. One medium to large lemon should yield the zest and juice needed here. Tubs of tzatziki are sold in our Deli Department.