Sockeye Salmon Harvest Salad
Declan Chapin
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These recipes were created from our passion for seafood, using Premier Catch’s tasty, wild-caught Alaskan Sockeye Salmon. We love to share them with our friends and family. From our kitchen to yours, here’s one of our favorites!
Ingredients
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8oz Wild Alaska Sockeye Salmon
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3 cups spinach
1 cup cooked couscous
⅓ cup chickpeas, drained and rinsed
½ cup broccoli florets, chopped
1 tsp garlic powder
½ tsp smoked paprika
salt and pepper
olive oil
½ avocado
feta cheese
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2 tbsp tahini
3 tbsp water
1 tbsp honey
juice of ½ lemon
Directions
Preheat oven to 400 degrees.
Cook couscous according to package.
While the couscous cooks, begin preparing the vegetables.
Toss the chickpeas and broccoli in olive oil, salt, pepper, smoked paprika, and garlic powder.
Add vegetables to a sheet pan and roast for 25 minutes, turning halfway.
Whisk together the dressing ingredients and set aside or place in the fridge. Adjust the water until the dressing reaches the right consistency.
Once thawed, season the salmon with salt and pepper and air-fry or pan-sear the salmon for 6-7 minutes.
Assemble the bowl with a base of spinach and couscous, topped with vegetables, salmon, and diced avocado.
Top with feta and drizzle the homemade dressing over.
Serve and enjoy!
More Seafood Recipes
Check out our full collection of seafood recipes featuring salmon, halibut, scallops, crab, shrimp and more by visiting the Premier Catch Kitchen! We are your one-stop-shop for wild, sustainable seafood and the recipes to go with it.
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