Go Back
Print
This salmon couscous salad if refreshing and simple to throw together, and features roasted peppers and corn, arugula, and a quick pesto buttermilk dressing.

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 Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings

Ingredients

  • 1 red bell pepper seeded and diced
  • 1 cup frozen corn kernels
  • 2 tablespoons olive oil divided
  • 1 1/2 teaspoons kosher salt divided
  • 1/2 teaspoon ground black pepper
  • 1 cup Israeli couscous
  • 1/2 cup chicken stock
  • 3/4 cup water
  • 1/2 cup store-bought pesto
  • 1/4 cup buttermilk
  • 2 cups baby arugula
  • 1/2 cup pepitas
  • 6-8 ounces cured salmon

Instructions

Roast the vegetables:

  1. 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:

  1. 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:

  1. In a bowl, combine pesto and buttermilk until well combined. Season and taste with salt and pepper as needed.

To assemble:

  1. 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.