Description
A vibrant and nutritious superhealthy salmon salad featuring tender steamed salmon, sprouting broccoli, and fluffy couscous, combined with fresh pomegranate seeds, pumpkin seeds, and peppery watercress, all tossed in a zesty lemon and olive oil dressing. This recipe is perfect for a light, wholesome meal packed with protein, fiber, and antioxidants.
Ingredients
Scale
Main Ingredients
- 100g couscous
- 1 tbsp olive oil
- 2 salmon fillets
- 200g sprouting broccoli, roughly shredded, larger stalks removed
- Juice of 1 lemon
- Seeds from half a pomegranate
- Small handful pumpkin seeds
- 2 handfuls watercress
To Serve
- Olive oil (extra, for drizzling)
- Extra lemon wedges
Instructions
- Prepare the couscous: Season the couscous and toss it with 1 teaspoon of olive oil. Pour boiling water over the couscous, ensuring it covers the grains by about 1cm. Set aside to absorb the water and become fluffy.
- Steam the broccoli and salmon: Heat water in a tiered steamer until boiling. Place the sprouting broccoli in the bottom tier of the steamer. Lay the salmon fillets in the tier above the broccoli. Cover and steam for 3 minutes or until the salmon is cooked through and the broccoli is tender.
- Cool the broccoli: Remove the broccoli from the steamer and immediately run it under cold water to stop the cooking process and cool it down.
- Make the lemon dressing: In a small bowl, mix together the remaining olive oil and the juice of 1 lemon to create a fresh, tangy dressing.
- Combine salad ingredients: Toss the cooled broccoli, pomegranate seeds, and pumpkin seeds through the prepared couscous along with the lemon dressing for an even flavor coating.
- Add watercress: Just before serving, roughly chop the watercress and gently fold it into the couscous mixture to add a peppery freshness.
- Serve: Plate the couscous salad alongside the steamed salmon fillets. Garnish with extra lemon wedges and drizzle with additional olive oil if desired for extra richness.
Notes
- Steaming the salmon helps retain moisture and nutrition, making the fillets tender and flavorful.
- Running the broccoli under cold water after steaming stops cooking, keeping the vegetable crisp and bright green.
- You can substitute sprouting broccoli with tenderstem broccoli if unavailable.
- For a nut-free option, omit the pumpkin seeds or replace with toasted sunflower seeds.
- Use fresh pomegranate seeds for the best texture and sweetness. Frozen or packaged arils may be used but are less crunchy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Steaming
- Cuisine: Mediterranean
Keywords: salmon salad, couscous salad, healthy seafood recipe, steamed salmon, broccoli salad, pomegranate seeds, watercress salad, easy healthy meal
