Sweet & Savory Salmon Steaks over Couscous

Recipe by

Chelsey Hartzell

Number of Servings:


Total Time:

45 min.

Active Time:

30 min.

Inactive Time:

15 min.


2 cup uncooked couscous
1 cup white wine
2 cups water
1/2 of a yellow onion
1/2 of a cucumber (optional)
6oz tomato paste (one small can)
1 tbsp olive oil
1 tsp turmeric
2tsp garlic powder
1 tbsp paprika
2 tbsp Cajun seasoning
Salt to taste
Pepper to taste

1/2 cup cherry tomatoes cut in halves
2 tbsp olive oil
1 tbsp butter
2 tbsp minced garlic
1/2 tbsp red pepper flakes
1/4 cup lemon juice
1/4 cup honey
fresh parsley to garnish



To Prepare the couscous:
Lightly sauté onions with olive oil in a medium saucepan until soft. Add turmeric, paprika, garlic powder, salt, pepper, and Cajun seasoning. Stir in tomato paste.

Mix together and roast on medium to high heat for one minute. Add water and wine. Bring mixture to a boil. Next, pour in your couscous. Let simmer for 10 minutes. Remove from heat.

Fluff your couscous by stirring. Set aside. Option to add diced cucumbers (with the skin on) for texture and color.

To Prepare the Salmon:
Rinse Salmon Steaks with cold water and pat dry. Season with salt, and pepper. Combine olive oil and butter in a sauté pan and place on medium heat. After pan is hot, add Salmon.

Cook for 5 minutes on one side. Flip over onto other side. Add minced garlic, tomatoes, red pepper flakes, lemon juice, and honey to the pan. Mix sauce together and begin to baste the top of each steak. You can do that by tilting your pan and using a spoon to scoop and pour the sauce over the top of each steak repeatedly until the salmon is all the way cooked through and has a golden glaze on the top. Remove from heat and let rest for 3 minutes.

Plate your couscous. Arrange Salmon steak over top. Dress with tomatoes and honey garlic
glaze. Garnish with fresh parsley and serve.

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