Wild Sockeye Salmon with Israeli Couscous Salad

One of my favourite things to eat is a fillet of salmon, roasted to the point where it is not too underdone and certainly not overcooked, just tenderly cooked through. Simply seasoned with a drizzle of olive oil and a sprinkling of sea salt and freshly ground black pepper, it is a weekly treat that we have most Saturdays.

Thankfully, my husband shares my joy. Our children, not so. Why, kids, why?! It is delicious! It is good for you! Just one bite and you’ll know! One day, Mom, one day.

We obtained a gorgeous piece of fresh, wild sockeye salmon at the market this morning and it made for a tastier dinner than the regular farmed atlantic variety. We also gilded the lily by adding a warm dressing made with garlic oil, julienned basil and diced cherry tomatoes, a recipe wholly inspired by Laura Calder.

Look at that deepest coral of salmon. No words can describe.

To go with the salmon, I made a salad of Israeli couscous with diced yellow squash and zucchini, cherry tomatoes, cannellini beans, parsley and raisins, and moistened with a simple lemon vinaigrette.

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2 thoughts on “Wild Sockeye Salmon with Israeli Couscous Salad

  1. Omg it looks SO good! And it doesn’t help that I’ve not had dinner yet (it’s 8.50pm) and I’m famished! If only I was having that for dinner.. Yum!

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