Seafood Month - Save 5% on Bundles
Wild Alaskan King Salmon
2
20 minutes
15 minutes
Wild Alaska King salmon is marinated in lemon and garlic, threaded onto skewers, and grilled, then served warm over a Mediterranean couscous salad with arugula, cherry tomatoes, cucumber, and mozzarella.
Thaw salmon and pat dry. Remove skin and chop into 1” cubes.
In a small bowl, whisk together lemon juice, minced garlic, olive oil, salt, and pepper.
Place chopped salmon in a ziplock bag and pour lemon juice mixture over. Let marinade for 30 minutes or up to 2 hours.
Preheat grill to medium-high heat.
Add pieces of marinated salmon to skewer sticks. Optional: add an additional slice of lemon in the middle of the skewer.
Grill salmon for 8-10 minutes, turning occasionally, until opaque and cooked through. When finished, remove and set aside.
To cook the couscous, bring water to a boil in a medium saucepan. When it reaches a boil, remove from heat and stir in couscous and salt and cover. Let rest 5 minutes.
Add 1-2 tsp olive oil and fluff with a fork. Let cool for 10 minutes.
Once the couscous is cooled, add the arugula, cherry tomatoes, cucumber, and mozzarella. Season with salt and pepper.
Serve right away, topped with the warm salmon skewers, and enjoy!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
