Seared Salmon with Blackberry Sauce and Couscous Salad

This entree salad of Seared Salmon with Blackberry Sauce and Couscous packs in all the protein and nutrients you need for a healthy meal! The tangy blackberry sauce is made with frozen blackberries and pomegranate molasses. We top this blackberry salad with couscous and chopped pistachios for great texture.

orego berries seared salmon with blackberry sauce salad

Ingredients

For the Sauce

1 C frozen blackberries
2 T pomegranate molasses
¼ C honey
1 T preserved lemon
¼ t salt

For the Salmon

1 lb salmon, cut into 4 equal fillets and patted dry
1 t fine sea salt
½ t black pepper
1 T preferred vegetable oil

For the Salad

1 C dry pearl couscous
2 ½ C vegetable or chicken stock
¼ t Sea salt
1 t Fresh lemon juice
1 T extra virgin olive oil
4 C or approx. 5 oz arugula, lightly-packed
¼ C roughly chopped roasted and salted pistachios
⅛ t cumin
1 shallot, very thinly sliced
1 C fresh or thawed frozen blackberries

Preparation

For the Sauce

Step 1
In a medium saucepan combine blackberries, pomegranate molasses, and honey.

Step 2
Bring to a boil over high heat, then reduce heat to medium to simmer, mashing berries with a spoon, until thick and syrupy, about 10 minutes.

Step 3
Strain through a fine mesh sieve, then season with salt and stir in preserved lemon.

For the Salmon

Step 1
Sprinkle salmon with salt and pepper.

Step 2
In a large, heavy skillet heat oil over medium-high until it barely starts to smoke.

Step 3
Add salmon pieces skin-side down and cook until very well-browned and skin is crisp, about 4 minutes. Flip and cook second side until salmon is just cooked through, about 1 minute more. Transfer salmon to a plate.

For the Salad

Step 1
Bring the vegetable stock to a low boil and add the pearl couscous and sea salt. Place the lid on top and cook for about 10 minutes, or until liquid is absorbed. Leave the lid on and remove from the heat, allowing to stand for five minutes. Toss with the lemon juice, cumin, olive oil and pistachios.

Step 2
Divide arugula and shallot between plates, and top with couscous and blackberries.

Step 3
Add the salmon and drizzle generously with blackberry sauce.