Imagine a dish that transforms ordinary ingredients into an extraordinary culinary experience. This Asparagus and Smoked Salmon Couscous with Lemon Tamari Vinaigrette is not just a recipe—it's a flavor revolution that combines the delicate smokiness of salmon, the crisp freshness of asparagus, and the zesty punch of a homemade vinaigrette. In just 25 minutes, you'll create a restaurant-worthy meal that will make your taste buds dance and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Fusion
Serves: 4 servings
Ingredients
- 1 cup couscous
- 1 bunch asparagus, trimmed and cut into pieces
- 4 ounces smoked salmon, flaked
- 1/4 cup olive oil
- 2 tablespoons tamari
- 1 lemon, juiced
- Salt and pepper to taste
Instructions
- Bring 1 cup of water to a boil in a medium saucepan. Remove from heat and add couscous, covering the pot with a tight-fitting lid. Let stand for 5 minutes until water is absorbed.
- While couscous is resting, prepare the asparagus. Heat a skillet over medium-high heat and add 1 tablespoon of olive oil. Sauté the asparagus pieces for 3-4 minutes until bright green and slightly tender, but still crisp.
- In a small bowl, whisk together remaining olive oil, tamari, fresh lemon juice, salt, and pepper to create the vinaigrette. Ensure ingredients are well combined.
- Flake the smoked salmon into small, bite-sized pieces using a fork, being careful to remove any small bones.
- Gently fluff the cooked couscous with a fork, separating the grains to create a light texture.
- In a large serving bowl, combine the couscous, sautéed asparagus, and flaked smoked salmon. Drizzle the lemon tamari vinaigrette over the mixture.
- Toss all ingredients gently to ensure even distribution of the vinaigrette and to mix the components thoroughly.
- Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately at room temperature.
Tips
- For the fluffiest couscous, let it steam off the heat and always fluff with a fork to separate the grains.
- When sautéing asparagus, aim for bright green color and slight tenderness—overcooking will make them mushy.
- Choose high-quality smoked salmon for the best flavor; look for wild-caught varieties if possible.
- Whisk the vinaigrette thoroughly to ensure the olive oil and tamari are perfectly emulsified.
- Serve immediately to enjoy the optimal temperature and texture of each ingredient.
- For a gourmet touch, garnish with fresh herbs like chives or dill before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 18g
Fat: 22g
Saturated Fat: 4g
Cholesterol: 15mg
