Salmon Couscous Salad with Pesto Buttermilk Dressing
This salmon couscous salad if refreshing and simple to throw together, and features roasted peppers and corn, arugula, and a quick pesto buttermilk dressing.
Prep Time20minutes
Cook Time25minutes
Total Time45minutes
Servings4servings
Ingredients
1red bell pepperseeded and diced
1cupfrozen corn kernels
2tablespoonsolive oildivided
1 1/2teaspoonskosher saltdivided
1/2teaspoonground black pepper
1cupIsraeli couscous
1/2cupchicken stock
3/4cupwater
1/2cupstore-bought pesto
1/4cupbuttermilk
2cupsbaby arugula
1/2cuppepitas
6-8ouncescured salmon
Instructions
Roast the vegetables:
Heat oven to 400 degrees Fahrenheit. Line a rimmed baking tray with aluminum foil. Add bell pepper and corn to the tray. Drizzle with one tablespoon olive oil, one teaspoon kosher salt and pepper and use a spatula to stir to coat evenly. Roast in the oven for about 20-25 minutes, until browned and roasted.
Prepare the couscous:
In a medium-sized saucepan, heat remaining olive oil. Add couscous and toast, stirring frequently, until browned. Add chicken stock, water, and remaining 1/2 teaspoon salt and stir. Cover and turn heat to low. Simmer for 8-10 minutes until cooked. Drain excess liquid if needed. Transfer to a bowl to allow to cool.
Prepare buttermilk dressing:
In a bowl, combine pesto and buttermilk until well combined. Season and taste with salt and pepper as needed.
To assemble:
To each plate, add a heaping spoonful of couscous, a large spoonful of the corn and roasted red peppers, a handful of arugula, and some pepitas. Top with about 1-2 ounces of cured salmon and drizzle with buttermilk pesto dressing.