Chilli & Lime Salmon Couscous Bowl
When it's hot outside and I want something like and refreshing to eat without turning on the stove and cooking for too long, I make this. The citrusy and light dressing & marinade is inspired by the delicious Vietnamese nuoc cham, and I find that it goes really well with salmon, as well as couscous. You can also do this with rice, or vermicelli noodles similar to how a bun cha would be served, so it's super adaptable to your preferences.
Couscous is my go-to when it's summer as it cooks up in no time (and very little effort, i.e. soaking in boiling water) so it's perfect and ideal for meal preps too. This also makes it a very satisfying and filling salad, as I usually find salads to be filling for 10 mins and I end up in a snack loop constantly grazing... 😅
Hey, I'm Verna!
About this recipe
Ingredients
For the dressing/marinade
- 1 mild red chilli
- 1 clove garlic, minced
- Juice & zest of 1 lime
- 1 tbsp fish sauce
- 1 tbsp brown sugar
For everything else
- 160g couscous
- 200ml boiling water or vegetable/chicken stock
- 1/2 shallot, finely diced
- handful of chopped cucumber, carrot & lettuce, or other vegetables that you prefer
- Handful of fresh coriander, roughly chopped (optional)
Pair it with
Instructions
- Prepare the marinade for the salmon, by combining the chilli, garlic, lime zest and juice, fish sauce and brown sugar in a bowl.
- Pour 1/2 of the marinade over the salmon, and set that aside to marinate for 15 mins. Keep the other half of the marinade for later as dressing for the salad as a whole.
- In another bowl, prepare your couscous according to package instructions. I like to do this by pouring the boiling water or stock over the uncooked couscous. Cover with a plate and let this absorb for 10 mins. Fluff up the couscous once time is up with a fork.
- To cook,
- If using a grill, preheat it to medium-high heat and lightly oil the grates to prevent sticking.
- If using an oven, cook at 180ºC/350ºF for 10-15 minutes, depending on thickness of salmon fillet, until tender and flaky.
- If using an air fryer, cook at 180ªC/350ºF for 8-10 minutes, depending on thickness of salmon fillet and also air fryer model.
- If using a frying pan, heat a little cooking oil over medium-high heat and sear the salmon both sides for 3-4 minutes each. The salmon should have a nice caramelised glaze from the marinade and be opaque and flaky.
- Assemble the bowl by putting the couscous, veggies and salmon together. Pour over the remaining marinade before mixing thoroughly to enjoy.
Tip: Don't go beyond 30 mins with marinating the salmon as the citrus from the lime will start breaking down the protein in the salmon too much (kind of like ceviche) and that's not what we are trying to achieve here.
Video demonstration
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