Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
1
15 minutes
30 minutes
Mediterranean
Salad
Pan-seared or air-fried wild Alaska sockeye salmon tops roasted chickpeas and broccoli over spinach and couscous, finished with avocado, feta and a tahini-honey dressing.
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, to taste
olive oil, for roasting
½ avocado
feta cheese, for topping
2 tbsp tahini
3 tbsp water
1 tbsp honey
juice of ½ lemon
Thaw the salmon before cooking, if frozen.
Preheat oven to 400°F.
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 tahini, water, honey and lemon juice for the dressing, and set aside or place in the fridge. Adjust the water until the dressing reaches the right consistency.
Season the salmon with salt and pepper and air-fry or pan-sear for 6-7 minutes, until the salmon flakes easily with a fork.
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!
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.
