Pan Fried Salmon with Tabbouleh Recipe

Pan Fried Salmon with Tabbouleh Recipe

  • 1 1/4 cups Market Pantry™ chicken broth, heated
  • 1 cup Archer Farms™ couscous
  • 1/4 cup olive oil
  • 2 (16 ounce) packages Archer Farms™ sockeye salmon, thawed
  • 2 large tomatoes, seeded and chopped
  • 1 cup finely chopped English cucumber
  • 1/2 cup chopped fresh parsley
  • 1/4 cup chopped green onions
  • 1 tablespoon grated lemon peel
  • 2 tablespoons fresh lemon juice
  • 1 garlic clove, minced
  1. Place couscous in large bowl. Pour boiling chicken broth over couscous; stir. Cover and let stand 4 to 5 minutes or until all liquid has been absorbed.
  2. Meanwhile, heat 2 tablespoons olive oil on high in frying pan. Season salmon with salt and pepper. Add salmon. Let salmon cook 5 minutes or until golden brown. Turn and cook an additional 2 to 3 minutes. Remove from pan; set aside.
  3. Add tomato, cucumber, green onion, parsley and lemon zest to couscous. In small bowl, combine remaining 2 tablespoons olive oil, lemon juice and garlic. Pour over tabbouleh and toss to coat. Season with salt and pepper, if desired.
  4. Serve salmon over tabbouleh.
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