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Asparagus and Smoked Salmon Couscous with Lemon Tamari Vinaigrette

Asparagus and Smoked Salmon Couscous with Lemon Tamari Vinaigrette

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. 1 cup couscous
  2. 1 bunch asparagus, trimmed and cut into pieces
  3. 4 ounces smoked salmon, flaked
  4. 1/4 cup olive oil
  5. 2 tablespoons tamari
  6. 1 lemon, juiced
  7. Salt and pepper to taste

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Flake the smoked salmon into small, bite-sized pieces using a fork, being careful to remove any small bones.
  5. Gently fluff the cooked couscous with a fork, separating the grains to create a light texture.
  6. In a large serving bowl, combine the couscous, sautéed asparagus, and flaked smoked salmon. Drizzle the lemon tamari vinaigrette over the mixture.
  7. Toss all ingredients gently to ensure even distribution of the vinaigrette and to mix the components thoroughly.
  8. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately at room temperature.

Tips

  1. For the fluffiest couscous, let it steam off the heat and always fluff with a fork to separate the grains.
  2. When sautéing asparagus, aim for bright green color and slight tenderness—overcooking will make them mushy.
  3. Choose high-quality smoked salmon for the best flavor; look for wild-caught varieties if possible.
  4. Whisk the vinaigrette thoroughly to ensure the olive oil and tamari are perfectly emulsified.
  5. Serve immediately to enjoy the optimal temperature and texture of each ingredient.
  6. 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

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