Pan-seared Salmon with Sundried Tomato Couscous

Published May 1, 2017
Prep Time: 0:30 Cook Time: 0:10 Serves: 4

Salmon gets a new look when paired up with sun-dried tomato and basil-tossed couscous.


  • 3⁄4 cup(s) sun-dried tomatoes (without oil)
  • 1 1⁄4cup(s) uncooked whole wheat couscous
  • 1⁄8 tsp garlic salt
  • 1 tsp balsamic vinegar
  • 1 tsp olive oil
  • 1 pound(s) uncooked Atlantic salmon fillet(s), rinsed and patted dry (four 4 oz fillets)
  • 1⁄8 tsp table salt, or to taste
  • 1⁄8 tsp black pepper, or to taste
  • 2 Tbsp basil, fresh, torn


  1. Place tomatoes in a small bowl and just cover with boiling water; cover and allow to soak for 30 minutes. Drain, reserving liquid, and chop tomatoes very finely.
  2. Place couscous in another small bowl and stir in chopped tomatoes, garlic salt and vinegar. Bring the reserved tomato liquid, plus enough water to measure 2 cups total of liquid, to a boil in a small pan and pour over couscous. Cover and allow to stand for 20 minutes, fluffing with a fork after 10 minutes.
  3. Meanwhile, heat oil in a griddle pan or sauté pan. Season salmon with salt and pepper and then place in pan skin side down; cook for 5 minutes, flip and cook until cooked through, about 1 to 2 minutes more.
  4. Add basil to couscous mixture; season to taste and toss well. Divide couscous between 4 serving plates and top each with a salmon fillet.