Seared salmon with pearl couscous and salsa fresca

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Williams Sonoma

Seared salmon with pearl couscous and salsa fresca


2 Servings, 580 Calories/Serving

20 – 30 Minutes

In this collaboration between the Williams Sonoma Test Kitchen and Sun Basket, an easy salsa brings a rainbow of flavors and textures to seared salmon fillets.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sun Basket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ⅔ cup pearl couscous
  • 2 tablespoons fried shallots (contain soy)
  • 1 cucumber
  • ½ cup cherry tomatoes
  • 1 yellow bell pepper
  • 1 red onion
  • Fresh cilantro
  • 1 lime
  • 1 teaspoon honey
  • ½ teaspoon red chile flakes (optional)
  • Two 6-ounce skin-on wild Yukon River salmon fillets

Nutrition per serving

Protein: 28g (56% DV), Fiber: 10g (40% DV), Total Fat: 21g (32% DV), Monounsaturated Fat: 14g, Polyunsaturated Fat: 2.5g, Saturated Fat: 3g (15% DV), Cholesterol: 25mg (8% DV), Sodium: 330mg (14% DV), Carbohydrates: 72g (24% DV), Total Sugars: 11g, Added Sugars (Honey): 3g (6% DV).
Contains: Fish, Wheat, Soybeans

Sodium does not include pantry salt; for reference, ⅛ teaspoon kosher salt per serving averages 240mg (10% DV). Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the couscous

Bring a medium sauce pot of lightly salted water to a boil. Stir in 1 tablespoon oil and the couscous and cook over high heat until the couscous is tender, 12 to 15 minutes. In a fine-mesh strainer, drain the couscous, then transfer to a medium bowl and stir in the fried shallots.
While the water heats and the couscous cooks, prepare the salsa fresca.


Prep the salsa fresca ingredients

  • Peel the cucumber, if desired, and trim off the ends. Cut the cucumber lengthwise into quarters, then crosswise into ¼-inch-thick pieces. Measure out 1 cup cucumber pieces; save the rest for another use.
  • Cut the cherry tomatoes in half or into quarters.
  • Remove the stem, ribs, and seeds from the bell pepper; chop the bell pepper into ½-inch pieces.
  • Peel and finely chop enough red onion to measure ½ cup.
  • Coarsely chop the cilantro. Set aside half to stir into the salsa fresca just before serving.
  • Juice the lime.


Make the salsa fresca

In a medium bowl, stir together the 1 cup cucumbers, tomatoes, bell pepper, onion, and half the cilantro. In a small bowl, using a whisk or fork, mix together the honey, 2 tablespoons lime juice, 1 teaspoon oil, and as many chile flakes as you like; season generously with salt and pepper.
Pour the lime-honey dressing over the salsa fresca mixture and gently toss to combine.


Cook the salmon; finish the salsa fresca

  • Pat the salmon dry with a paper towel; season generously with salt and pepper.
In a large frying pan over medium-high heat, warm 1 tablespoon oil until hot but not smoking. Add the salmon, skin side down, and cook until the skin is browned and crisp, 4 to 5 minutes. Turn and cook until the flesh is opaque and flaky, 2 to 4 minutes, depending on thickness.
When the salmon is almost done, stir the remaining cilantro into the salsa fresca.



Transfer the couscous to individual plates. Top with the salmon and salsa fresca, including any accumulated juices, and serve.

Chef’s tip: Re-season your salsa before serving. The salt will absorb as it rests and it’s good practice to season to taste before eating.

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