Name: Salmon Couscous Bowl With Creamy Spinach
Prep time: 90 min
Cook time: 20 min
Total time: 110 min
Ingredients: 1-1/2 lb. salmon (cut into 4 filets with skin on); 1 cup couscous; 2 Tbsp. olive oil; 2 Tbsp. lemon juice; 1 Tbsp. honey; 1 Tbsp. tamari; 1 garlic clove (crushed); 1/4 tsp. black pepper; 10 oz. fresh spinach; 2 garlic cloves; 1 Tbsp. olive oil; 1/2 tsp. sea salt; 1/8 tsp. black pepper; 1/2 cup unsweetened coconut yogurt

Experience a fusion of Moroccan and Asian ingredients with this salmon couscous bowl. It’s a flavorful feast that marries the crispy, grilled texture of cedar-plank salmon, marinated to perfection in a sweet tamari sauce, with a bed of warm, fluffy couscous and velvety, creamy spinach. This bowl is chock-full of freshness, nutrition and taste, creating a fulfilling and savory meal perfect for any night of the week.

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Salmon Couscous Bowl With Creamy Spinach

Prep Time 1 hour 30 minutes

Cook Time 20 minutes

Total Time 1 hour 50 minutes

Servings 4

Calories 300 kcal

Author Pamela Higgins

Ingredients

1-1/2 lb. salmon cut into 4 filets with skin on
1 cup couscous

Marinade

2 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. honey
1 Tbsp. tamari
1 garlic clove crushed
1/4 tsp. black pepper

Creamy Spinach

10 oz. fresh spinach
2 garlic cloves
1 Tbsp. olive oil
1/2 tsp. sea salt
1/8 tsp. black pepper
1/2 cup unsweetened coconut yogurt

Instructions

In small bowl, mix marinade ingredients until well combined.
In 13x9 pan, add salmon filets and coat with marinade. Let sit for 30 minutes.
Prepare cedar plank for grilling by soaking in water for 1 hour.
Turn grill to medium-high heat and place pre-soaked cedar plank on hot grate. Close lid 4-5 minutes.
Open lid, turn plank over and place salmon skin down.
Cook 10-12 minutes or until salmon has internal temperature of 145 degrees F. Remove and set aside.
Prepare couscous according to package instructions.
In large nonstick skillet over high heat, add olive oil and sauté spinach, garlic, salt and pepper for 5 minutes until spinach has wilted. Stir in coconut yogurt.
Serve in bowls with couscous, top with salmon filet and creamy spinach.