Infinity Loop Salmon Couscous (Printable)

An elegant dish pairing salmon, pearl couscous, and vibrant vegetables in a seamless figure-eight layout.

# Ingredient List:

→ Fish

01 - 2 skinless fresh salmon fillets (approximately 10.5 oz)
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 - ½ 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

# How to Prepare:

01 - Set the oven temperature to 350°F (180°C) to prepare for baking the salmon.
02 - Bring 1 cup 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, then drain and pat dry.
04 - Brush salmon fillets with olive oil, season with salt and pepper, and bake on a parchment-lined baking tray for 12 to 15 minutes until just cooked through. Allow to cool slightly, then break into large, neat flakes.
05 - Combine Greek yogurt, lemon zest, and fresh dill in a small bowl and mix well. Set aside.
06 - On a large serving platter, spoon the pearl couscous into a figure-eight shape. Arrange blanched vegetable slices and baby spinach leaves alternately along the loops for visual contrast. Nestle salmon flakes within the cucsous curves, then dot with capers and spoon over the yogurt dressing. Finish by sprinkling toasted pine nuts on top.
07 - Present immediately, ensuring each portion showcases the continuous progression of flavors and textures.

# Expert Suggestions:

01 -
  • It's a showstopper that looks like you spent hours in the kitchen, but comes together in just over an hour—your secret weapon for impressing guests
  • The figure-eight arrangement means every bite captures a different flavor combination, so you're never eating the same thing twice
  • Light, elegant, and genuinely nourishing without feeling heavy—the kind of meal that makes you feel good afterward
02 -
  • Don't skip the ice bath for the vegetables—I made this mistake once and the vegetables turned gray and mushy, which completely changed the eating experience. The shock of cold water stops the cooking instantly and locks in that beautiful color.
  • The salmon will continue to cook slightly after you remove it from the oven, so don't let it get too firm in the oven or you'll end up with something dry. When in doubt, take it out a minute early.
03 -
  • Invest in a good mandoline or take time with your knife skills—uniformly thin vegetables are what make this dish look professional and cook evenly
  • Cold salmon flakes (cool, not room temperature) hold their shape better and look more beautiful when you arrange them; they also taste fresher because they haven't continued absorbing heat
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