Sumac Rubbed Salmon with Sun-dried Tomato & Chickpea- Couscous Salad

Sumac is a bright red, dried berry, often used in Middle Eastern cooking. It has a bright, lemon like flavor, and it’s the perfect vibrant coating for salmon fillets. I paired the salmon with a quick to make sun-dried tomatoe chickpeas couscous salad, and a refreshing Greek yogurt with crunchy cucumbers. What I love about this dish is that it’s a quick, easy and made in 20 minutes and it’s healthy!

calories 670, Fat 30g, Carbs 73g, Protein 51g.

Meal Ingredients for 2 people

  • One can chickpeas

  • 1/4 oz turmeric

  • 1/2 oz sun-dried tomatoes

  • 3 oz couscous

  • Half cucumber

  • 1/4 oz sumac

  • 2 salmon fillets

  • One lemon

  • 1/4 oz fresh mint

  • 4 oz Greek yogurt

  • 2 stalk green onion

Directions

  • Drain chickpeas, then rinse well. Heat 2 teaspoons Olive oil and 1/2 teaspoon turmeric in a small sauce pan over medium. Cook, stirring, for about 30 seconds.
    Add sun-dried tomatoes, chickpeas, 3/4 cup water, and a half teaspoon salt to saucepan; Bring to boil. Stir couscous into boiling water. Cover and remove from heat. Set aside, covered, until ready to serve.

  • Season salmon. combine 1 teaspoon oil 1/4 teaspoon sumac and a pinch of sugar. Rinse off salmon and pat dry. Season all over with salt and pepper and rub seasoned oil on top of each fillet. Heat a nonstick skillet over medium-high heat until hot and shimmering. Cook the salmon, skin side up, until golden and crisp, about 4 minutes. Carefully flip the fillets and reduce the heat to medium. Continue cooking until done to your liking, 4 to 5 minutes more.

  • Season cucumbers. Trim end from half cucumber and peel. Halve lengthwise, scoop out seeds, and thinly slice. Transfer to a small bowl, drizzle with olive oil, squeeze some lemon to taste and add salt and pepper to taste. Pick mint leaves from stems. Toss mint with sliced cucumber.

  • Meanwhile finally grate a little lemon zest into couscous to taste. Fluff with a fork to combine and cover to keep warm until ready to serve. Cut lemon into wedges.

  • Refreshing Yogurt. Slice green onion and mince a teaspoon of garlic. Add garlic and as much green onion to your liking to the plain yogurt.

Make a plate and pair with your favorite wine!

Bon Appétit!

Lunden Mihalic