Wild salmon with mint tzatziki and pearl couscous
A refreshing blend of yogurt and cucumber, tzatziki is one of our favorite condiments for salmon. Here we punch up the sauce with mint, lemon, and a light sprinkling of citrusy sumac. Toasting the couscous in oil before simmering it in water plays up its savory notes.
- Two 6-ounce wild Alaskan salmon fillets
- 1 to 2 shallots
- Fresh curly-leaf parsley
- 2/3 cup pearl couscous
- 2 Persian cucumbers
- 1 garlic clove
- Fresh mint
- 1 lemon
- 1/3 cup Greek yogurt
- ½ teaspoon sumac
Season the fish and cook the couscous
- Season the salmon with salt and pepper.
- Peel and coarsely chop the shallot.
- Coarsely chop the parsley leaves; discard any thick stems.
Make the tzatziki
- Cut the cucumbers into ¼-inch-thick half-moon slices. Sprinkle with salt and let stand at least 5 minutes to draw out excess water. Rinse with cold water and pat dry.
- Chop the garlic. Add a pinch of salt and, with the side of a knife, mash the garlic to make a coarse paste.
- Pick and chop the mint leaves; discard the stems.
- Zest the lemon. Juice half the lemon and cut the remaining half into wedges.
Cook the salmon
Nutrition per serving: Calories: 610, Protein: 48 g, Total Fat: 24 g, Monounsaturated Fat: 14.5 g, Polyunsaturated Fat: 4.5 g, Saturated Fat: 4 g, Cholesterol: 75 mg, Carbohydrates: 47 g, Fiber: 4 g, Added Sugar: 0 g, Sodium: 590 mg