Salmon and Couscous Salad With Cucumber-Feta Dressing Recipe (2024)

Maybe it's a typo but 18 minutes for a fillet of salmon at 400 degrees sounds excessive. I cook mine for 8.

Terrific dish. Next time I will make the dressing in advance to let the herbs become more intense in flavor. I opted to keep the fillets of salmon whole and placed each one on the salad.

Great dish. We made it “deconstructed” which turned out so well. This allowed for self portioning of sauce to taste and less soupy leftovers. We also added some sliced radish as garnish which gave a nice crunch!

Loved this (so did my partner and toddler)!! I followed other reviewers and did not mix everything together but had us plate it ourselves right before eating and I’m so glad I did! There is a LOT of the yogurt mixture compared to couscous and salmon and it would have overpowered all the great flavors. 400 degrees for salmon makes it easy to overcook- I cooked the salmon at 275 degrees for 18 minutes and it was perfect. It also tastes delicious cold.

Made this after seeing the recipe today.. it’s delightful! I shredded my cucumber (not a fan of big pieces of cucumber). Seriously so light and delicious!

18 mins in the oven will ruin expensive fish and waste time. Pat spices onto the filets. Pan fry skin side down in a little regular olive oil for a couple off minutes. Add a good knob of unsalted butter and light beer or orange juice, begin spooning sauce over the filets. They stay moist and you can see how much you want them to cook. I am using BC or Alaskan Sockeye.I would not use wine with the spices in this recipe. Remove filets, boil down liquid until it’s syrupy and dribble over filets.

Easy and delicious - and adaptable. I used pearl barley because it’s what I had on hand, and I think it would work with quinoa, wild rice, orzo. I used lemons rather than limes as I had a bunch to use up. I didn’t make the dressing as directed, but rather mixed the liquid ingredients and then added the cucumber, mint, and scallions at the same time as the salmon. I should have used more mint.Overall very flavourful and flexible, one I will come back to many times, especially in summer months.

Don’t wilt the arrugula. Let everything chill before mixing

Why not? And also, I think one could use poached salmon instead of roasted. Quicker, less oily and less messy.

make the dressing in advance to let the herbs become more intense in flavor.Don’t wilt the arrugula. Let everything chill before mixing.I followed other reviewers and did not mix everything together but had us plate it ourselves right before eating and I’m so glad I did! There is a LOT of the yogurt mixture compared to couscous and salmon and it would have overpowered all the great flavors. 400 degrees for salmon makes it easy to overcook- I cooked the salmon at 275 degrees for 18 minutes and

This better cold than warm

This looks good - hmmmm I wonder what it would be like with canned salmon???

We made this last night. It was good but the flavor of the individual ingredients seem to be masked by the yogurt dressing. I’ll make it again but skip the yogurt and opt for olive oil and lime juice.

I couldn’t find pearl couscous without an added flavor, so opted for acini de pepe pasta. Worked out just fine!

I thought the feta and yogurt seriously incompatible with the salmon, and the whole dish was mushy. I couldn’t even finish the leftovers.

Added skinless, boneless cubed chicken thighs and a handful of spinach.

This was delicious! I agree with the other commenters that this should be served deconstructed. I served this is big bowls; fresh arugula, Israeli couscous, a few dollops of the dressing (used Greek yogurt, skipped the water and added all the herbs) freshly smoked salmon, thinly sliced green onions. Total winner. Might add some fresh tomatoes if I make it in the summer.

Outside of being a little soupy (I'll cut back on the water in the dressing next time), it turned out excellent. And as many others have pointed out, we only did 16 minutes in the oven and we like our fish a little more totally cooked through.

I ended up with salmon skin almost permanently stuck to my sheet pan. Perhaps I should have known to oil the pan or use foil, but the recipe-writer should have reminded me.

This was amazing! I never comment but changed it up a lot with the same ingredients and it was perfect: instead of making a dressing I chopped up big chunks of cucumber, herbs, and spiced up and used lemon for the couscous. Added to arugula and put in feta at the end and smoked salmon on top. It was an amazing cold crunchy salad!

I have made this meal at least 5 times over the last 3 years and will continue to make it! Always a hit when cooking for friends and also a very reliable meal for one (with leftovers for a few more meals). Toasting the couscous is key and adding more arugula is always a good option.

This is truly one of my favorite recipes to date. The 30 minute time estimate is a real stretch to me, and i would not do it in this order. I make the dressing first, and set it in the fridge at which point i preheat the oven and start with the salmon and couscous. The dressing takes the longest because of the amount of chopping necessary. I add cayenne pepper to the salmon seasoning for spice and don’t even flake the salmon but just put it on top. So delicious, I crave this dish all the time

Love this recipe. I have made this multiple times now and here are the temperature guidelines I use:Heat the oven to 225 degrees. Start with Skin side up. Cook 12-15 minutes per side. Temperature reader at 120-130 degrees for medium rare. Temperature reader at 130-140 degrees for medium. I have a 6 ounce serving for each guest. I also have each guest serve themselves; first couscous, then arugula, then salmon and top with dressing. Yum!!!

Lower the temp and cook salmon for 18 or keep at 400 and cook for 10’ish minutes.

Important -- 1/2 cup of yogurt is enough!I had all the ingredients but the salmon -- so I used a can of white tuna and it created an elegant and unusual tuna salad! I was taking this to a picnic and it was just right.

Very nice but a bit on the plain side. Served with a creamy horseradish sauce on the side to liven it up.

Cooked during our Tuscan holiday in 2023. Easy to make, tasty. We did not use cumin and used quinoa instead of couscous. Not 5 stars as many ingredients needed. Will make again.

Someone asked if it’s good with canned fish. I used Trader Joe’s lightly smoked salmon with evoo - pretty good!

Great dish. Cut everything by a third to ensure dinner for 2 with minimal leftovers. Added crushed pistachios and went ham on the amount of herbs!

I love this dish!!! I make it all the time in the summer. I am pre diabetic and have to watch my carbs so I use half cous cous, half riced cauliflower. It’s a subtle substitution that works really well.