Steamed Salmon with Pearl Couscous and Pomegranate
A vibrant and healthy dish where delicate salmon is steamed over broccoli and served on a bed of couscous tossed with pomegranate, pumpkin seeds, and watercress.
- Prep5 min
- Cook10 min
- Total15 min
- DifficultyEasy
- Servings2
This recipe brings together the delicate flavor of steamed salmon with the freshness of broccoli and the bright, nutty notes of pomegranate and pumpkin seeds. The couscous absorbs the citrusy dressing, making every bite a balance of textures and tastes.
Perfect for a quick weeknight dinner, this dish is light yet satisfying. The salmon cooks gently over the steaming broccoli, staying moist and tender, while the couscous mixture provides a hearty, refreshing base.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a bowl, mix the couscous with 1 teaspoon of olive oil and a pinch of salt and pepper. Pour over 125ml of boiling water, cover the bowl, and let it sit for about 5 minutes until the couscous has absorbed the water and is fluffy.
- Meanwhile, bring a pot of water to a boil. Add the chopped broccoli to the boiling water, then place a steamer basket on top. Put the salmon fillets in the steamer, cover, and cook for 3 minutes, until the salmon is opaque and flakes easily and the broccoli is tender.
- Remove the broccoli and immediately plunge it into cold water to stop the cooking. Drain well.
- Once the couscous is ready, fluff it with a fork. Add the cooled broccoli, the remaining 2 teaspoons of olive oil, the lemon juice, pomegranate seeds, pumpkin seeds, and watercress. Toss everything together gently.
- Serve the couscous mixture on plates, top with the steamed salmon fillets, and garnish with extra lemon wedges and a drizzle of olive oil if desired.
💡 Tips
- If you don't have a steamer, you can use a colander placed over the pot, making sure it doesn't touch the water.
- For extra flavor, toast the pumpkin seeds in a dry pan for a minute before adding.
- Use fresh lemon juice for the best taste; bottled juice won't be as bright.
Inspired by a recipe from Olive Magazine