Infinity Loop Salmon Couscous (Print)

An elegant dish combining salmon, pearl couscous, and fresh vegetables in a continuous figure-eight style.

# Ingredients:

→ Fish

01 - 2 skinless fresh salmon fillets (about 10.5 ounces)
02 - 1 tablespoon olive oil
03 - Salt and freshly ground black pepper to taste

→ Vegetables

04 - 1 medium zucchini, thinly sliced
05 - 1 medium carrot, thinly sliced
06 - 1 small fennel bulb, thinly sliced
07 - 1 cup baby spinach leaves

→ Grains & Legumes

08 - 1/2 cup pearl couscous
09 - 1 cup vegetable broth

→ Dressings & Garnishes

10 - 2 tablespoons Greek yogurt
11 - 1 teaspoon lemon zest
12 - 1 tablespoon fresh dill, finely chopped
13 - 1 tablespoon capers, rinsed and drained
14 - 1 tablespoon toasted pine nuts

# Instructions:

01 - Set the oven temperature to 350°F (180°C).
02 - Bring vegetable broth to a boil in a small saucepan, add pearl couscous, reduce heat, cover, and simmer for 10 minutes until tender. Fluff with a fork and set aside.
03 - Briefly blanch zucchini, carrot, and fennel slices in boiling salted water for 1 to 2 minutes until just tender. Immediately transfer to ice water to preserve color. Drain and pat dry.
04 - Rub salmon fillets with olive oil, season with salt and pepper, and place on a parchment-lined baking tray. Bake for 12 to 15 minutes until just cooked through. Let cool slightly and break into large flakes.
05 - Combine Greek yogurt, lemon zest, and finely chopped fresh dill in a small bowl. Set aside.
06 - On a large platter, arrange pearl couscous in a continuous figure-eight shape. Alternate placing blanched vegetable slices and baby spinach along the loops to create visual contrast. Nestle salmon flakes into the curves of the couscous. Dot with capers and spoon over the yogurt dressing. Sprinkle toasted pine nuts across the top.
07 - Serve immediately to highlight the seamless progression of flavors and textures.

# Pro Tips:

01 -
  • It's a showstopper that looks like you spent hours in the kitchen, yet comes together in just over an hour—the perfect dinner party secret
  • Every element is intentionally placed so you get a different flavor combination with each bite, keeping your palate engaged and delighted
  • The blanched vegetables stay vibrant and tender, the salmon flakes stay moist, and the couscous creates a luxurious base that holds everything together
02 -
  • The blanching step isn't optional—it's where the vegetables stay vibrant and tender rather than becoming mushy or dull. Two minutes is the difference between beauty and regret; any longer and you've lost the fight
  • Don't skip cooling the blanched vegetables in ice water. This stops the cooking immediately and locks in their color. I learned this the hard way by once skipping this step and watching my gorgeous vegetables turn an unappetizing olive drab
  • The salmon must be just-cooked through, not a moment longer. It continues cooking slightly as it cools, so pull it from the oven when it still looks like it needs 30 more seconds. You're aiming for moist flakes, not dry shreds
  • Arrange everything on the platter no more than 15 minutes before serving. The longer it sits, the more the vegetables lose their crispness and the couscous begins to dry. Timing is everything in this dish
03 -
  • Toast your pine nuts yourself in a dry skillet over medium heat for 2–3 minutes, watching carefully so they don't burn. The difference between pre-toasted and freshly toasted is the difference between flat and glorious
  • If you want to add extra color and sophistication, slice paper-thin radish or beet rounds and layer them into the infinity loop—they add a peppery crunch and jewel-like appearance that guests will remember
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