Mediterranean Salmon Bowl

Preparation Instructions

MAKE DRESSING: Blend lemon juice, lemon zest, vinegar, olive oil, kosher salt, black pepper, garlic, and Dijon mustard for 1 minute. Add chopped basil or parsley and blend for 30 seconds more. Refrigerate until ready to use.

COOK FISH: Preheat the oven to 375F degrees Fahrenheit. Line a small baking sheet with aluminum foil and drizzle lightly with olive oil.

Arrange Morey's Seasoned Grill Salmon fillets on prepared baking sheet and pour remaining marinade over top. Cook according to package instructions. Keep warm until ready to serve.

MAKE COUSCOUS: Meanwhile, heat 2 tablespoons olive oil in a medium pot over medium heat. Add couscous and stir to coat. Cook until couscous is golden brown and has a nutty aroma, about 5 minutes. Add bay leaf and water or stock, being careful to avoid the sputtering. Increase heat to medium-high and cook, stirring often, until couscous is fully cooked and just about all the liquid has been absorbed, about 10 minutes.

TO SERVE: Prep the other ingredients while couscous cooks. Halve cherry tomatoes. Crush olives with the side of your knife, then tear with your fingers to remove the pits. Halve the artichoke hearts.

Let couscous cool for 5 minutes, then stir in baby spinach, arugula, or kale and about 2 tablespoons of the dressing.

Serve couscous among two bowls. Arrange tomatoes, olives, and artichokes over top and drizzle with more dressing, to taste. Top with salmon fillets and enjoy hot or at room temperature.

Ingredients

• 2 (5-ounce) Morey's Wild Salmon Seasoned Grill fillets
• 2 tablespoons olive oil
• 1 ½ cups pearl couscous (sometimes sold as Israeli couscous)
• 2 ½ cups chicken or vegetable broth or water
• 1 bay leaf
• Kosher salt
• 1 ½ cups (about 2 handfuls) baby spinach, arugula, or baby kale For the Dressing
• 1 lemon, zested and juiced
• 1 tablespoon white wine vinegar
• ⅓ cup olive oil
• 1 teaspoon Dijon mustard
• ½ teaspoon kosher salt
• Black pepper
• 1 small garlic clove, peeled and roughly chopped
• ¼ cup roughly chopped parsley or basil (or a combination) To Serve
• ½ pint cherry tomatoes, halved
• 6 ounces quartered artichokes in brine or marinade
• ⅓ cup whole Castelvetrano olives, crushed, pitted, and torn