Today's Special

Pan Seared Salmon with Israeli Couscous Salad


  • Salmon fillets 6-8 oz ea.
  • Olive oil
  • Salt and pepper
  • 1 lemon

Couscous Salad

  • 2 cups of wholewheat Israeli couscous
  • Olive oil
  • 4 cups of water
  • 1 onion
  • 2-3 cloves of garlic
  • 3-4 sticks of celery
  • A handful of mushrooms
  • 1 bag of baby spinach
  • Salt and pepper


  • 1 heaped teaspoon of Dijon mustard
  • 1 tablespoon of rice vinegar
  • Salt and pepper
  • 4-6 tablespoons of olive oil


  1. Rub the salmon fillets with olive oil, season with salt and pepper. Set aside
  2. Warm a non stick pan on stove and heat some olive oil.  Add the finely chopped onion and saute for about 5 minutes, add the garlic and celery and cook for a further 2 minutes or so.  Add the mushroom and cook for another 2-3 minutes. Set vegetables aside.
  3. Wipe out the saute pan and reheat more olive oil and add the couscous. Toast it in the pan for about 2-3 minutes.  Add the water, cover and cook for about 4-6 minutes.  Start checking after 4 minutes and don’t let it overcook.When the couscous is cooked, strain it and pour into a large bowl.  Add the cooked vegetables and the box of baby spinach.  Stir to combine. The spinach will wilt in the heat of the couscous.
  4. Make the dressing by placing all the ingredients in a jar with a tight fitting lid.  Shake it well, check the seasonings and pour over the couscous. Set aside.
  5. Heat a dry non stick pan on the stove and when hot add the Salmon fillets, top side down.  Cook for 4 minutes to brown and crisp the top.  Turn over and cook for a further 2-3 minutes.
  6. Remove the salmon from the pan squeeze over the juice of a lemon, season with Kosher sea salt and pepper and serve with the couscous.

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