Salmon Couscous Salad

This salmon couscous salad recipe features salmon, couscous, and arugula salad layered in a bowl and drizzled with homemade pesto dressing for a unique presentation. This dish is a nod to a dish I tried at a local restaurant.

Ingredients :

• 1/2 cup mayonnaise
• 1/2 cup buttermilk
• 1/4 cup prepared pesto
• 1 lemon, juiced
• 1 clove garlic
• ground black pepper to taste
• 1 (5.8 ounce) package herb and garlic couscous
• 1/2 pound salmon filet, with skin
• 1 teaspoon Greek seasoning, such as Cavender’s® Greek Seasoning
• 1 teaspoon butter
• 1 teaspoon olive oil
• 2 Roma tomatoes, seeded and chopped
• 2 cups arugula and spinach salad mix, roughly chopped
• 2 tablespoons shredded Parmesan cheese
• 2 tablespoons pepitas

Directions :

1. Add mayonnaise, buttermilk, pesto, lemon juice, and garlic to the bowl of a food processor. Blend until smooth. Season to taste with black pepper. Set dressing aside.
2. Meanwhile, heat a skillet over medium-high heat. Season salmon with Greek seasoning. Cut salmon into two filets. Melt butter in a skillet over medium heat and add olive oil. Place salmon, skin side down, in the hot skillet. Cook until salmon flakes easily with a fork, about 8 minutes.
3. Bring water to a boil in a saucepan; remove from heat and stir couscous into the water. Cover saucepan and let stand until water is absorbed completely, about 10 minutes.
4. To assemble, place salad mixture into 2 dinner bowls, and sprinkle chopped tomatoes over the salad. Fluff couscous with a fork. Mound couscous in the center of each bowl. Sprinkle Parmesan cheese around couscous. Place a salmon filet to the side of the couscous. Pour 1 to 2 tablespoons pesto dressing on top of dish. Sprinkle with pepitas. Serve immediately.