Hearty Salmon, Kale &Amp; Citrus Salad with Couscous and Feta

This vibrant salad brings together a medley of textures and flavors: tender seared salmon, earthy kale and Brussels sprouts, nutty pearl couscous and bright citrus segments. A tangy red wine vinaigrette ties it all together, while crumbled feta and garlicky panko breadcrumbs add a salty crunch.

Perfect for a satisfying lunch or dinner, this bowl is packed with protein, fiber and seasonal produce. It’s a complete meal that feels both wholesome and indulgent.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

0.5 cup Feta CheeseView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

8 ounce Brussels SproutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon Dried ThymeView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

5 teaspoon Red Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 ounce Dried CranberriesView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

1 unit OrangeView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.25 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

3 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

3 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Heat a drizzle of oil in a small pot over high heat. Add half the dried thyme and cook, stirring, until fragrant, about 30 seconds. Stir in the pearl couscous, veggie stock concentrate, 1 cup water and a pinch of salt. Bring to a boil, cover, reduce heat to low and cook until couscous is tender, 6-8 minutes. Stir in 1 tablespoon butter and let sit uncovered to cool slightly.
2. Meanwhile, trim and halve the Brussels sprouts lengthwise, then thinly slice crosswise into shreds. Halve, peel and thinly slice the shallot. Peel and mince the garlic. Peel the orange, removing white pith and dice into ½-inch pieces. Pat the salmon dry with paper towels; season with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Cook salmon skin-side down until crisp, 5-7 minutes, then flip and cook until cooked through, 1-2 minutes more. Transfer to a plate and wipe out the pan.
3. Heat a drizzle of oil in a large pan over medium-high heat. Add the shredded Brussels sprouts and shallot; season with salt and pepper. Cook, stirring occasionally, until sprouts are bright green and softened, 4-6 minutes. Stir in half the garlic and cook 1 minute more. Transfer to a plate and wipe out the pan.
4. Remove and discard large stems from the kale; chop into bite-size pieces. In a large bowl, combine kale with a drizzle of olive oil. Massage the kale with your hands until tender, about 1 minute. Add the cooked Brussels sprouts and toss to combine.
5. Heat a drizzle of oil in the same pan over medium-high heat. Add panko, remaining garlic and remaining thyme. Cook, stirring, until panko is golden and garlic fragrant, 2-3 minutes. Transfer to a plate.
6. In a small bowl, whisk together red wine vinegar, 3 tablespoons olive oil and ¼ teaspoon sugar. Season with salt and pepper. Add the diced orange and cooked couscous to the bowl with the kale mixture. Toss with as much dressing as desired. Top with the whole salmon fillet.
7. Divide the salad among shallow bowls. Top with crumbled feta, dried cranberries and the garlicky panko. Serve immediately.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with trout, arctic char or even a firm white fish like cod. Adjust cooking time as needed.

How do I store leftovers?

Store the salad and salmon separately in airtight containers in the refrigerator for up to 2 days. Reheat the salmon gently in a pan or microwave.

Can I make this salad vegan?

To make it vegan, omit the salmon and feta. Add chickpeas or tofu for protein and use a dairy-free butter substitute.