Blue Zone Salmon Salad with Roasted Sweet Potatoes
Serves: 2–4
Perfect for: Lunch, dinner, or entertaining
Salmon:
- 1 salmon fillet
- Salt and black pepper
- Garlic powder
- Blackened seasoning
- Dijon mustard
- Maple syrup
Israeli Couscous
- 1 cup Israeli couscous
- 1½ cups vegetable broth (I used Better Than Bouillon—1 tbsp stock paste)
- 1 shallot, diced
- Water (if necessary)
Roasted Sweet Potatoes
- 1 sweet potato, peeled and cubed
- Olive oil
- Salt and black pepper
- Dash of cinnamon
- Garlic powder
- Pinch of chili powder
Salad Base & Toppings
- Fresh arugula, washed and thoroughly dried
- Honey goat cheese, crumbled
- Pitted dates, chopped
- Dried apricots, chopped
- Pistachios, roughly chopped
Instructions
Roast the Sweet Potatoes
Preheat the oven to 400°F (205°C). Toss the cubed sweet potatoes with olive oil, salt, pepper, cinnamon, garlic powder, and chili powder. Spread them out on a baking sheet and roast for 25–30 minutes, stirring halfway through, until tender and lightly caramelized. Set aside to cool slightly.
Cook the Couscous
To a dutch oven or skillet, add a little bit of oil and a dollop of butter to the bottom of the pan. Saute a shallot for 3-4 mintues. Add in your couscous and now what you want to do is toast the couscous until it turns a golden brown colour. Trust me this give so much more flavour to your couscous. Then add in your vegetable stock and cook for 8-10 minutes on med-high heat. You do not need a lid. Watch the couscous, you may need to add a bit of water to the pan if it evaporates before its done.
Prepare the Salmon
Preheat oven to 400°F. Season the salmon with salt, pepper, garlic powder, and blackened seasoning. Spread a light layer of Dijon mustard over the top and drizzle with maple syrup.
I like to make a little pouch for my salmon with parchment paper. TIP: Place the salmon in the center of a large sheet of parchment paper, fold up the sides to form a shallow “boat,” then pinch and twist the ends to hold everything in place while allowing the salmon to bake gently and stay moist. Bake the salmon in the oven for 15 minutes.
Assemble the Salad
In a large bowl or serving platter, layer the arugula, couscous, and roasted sweet potatoes. Top with flaked salmon, dates, dried apricots, pistachios, and crumbled honey goat cheese.
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