Salmon Couscous Salad with Laotian Joew Som Sauce

  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
  • ★
    ★
(3)

Recipe Intro From anniemal.danger

This salmon couscous salad combines fluffy RiceSelect® Pearl Couscous with fresh cucumbers, cherry tomatoes, and perfectly seared salmon, all elevated by a zesty, homemade Laotian Joew Som sauce. Packed with protein and bursting with flavor, this easy-to-make dish is sure to impress both family and guests!

Jump to Section
  • Recipe Card
Prep time: 10mins
Cook time: 30mins
Serves or Makes: 2 servings

Recipe Card

ingredients

For the Laotian Joew Som Sauce (Spicy Vinaigrette)

  • 6 garlic cloves
  • 1 shallot
  • 8 Thai chili peppers (bird’s eye chili)
  • 5 tablespoons granulated sugar, adjusted to taste
  • 1/4 cup fish sauce
  • Juice of 3-4 limes, adjusted to taste
  • 1 bunch fresh cilantro, chopped

ingredients

For the Couscous

  • Neutral oil, as needed
  • 1 shallot, minced
  • 1 1/2 cups water (or unsalted chicken broth)
  • 1 cup RiceSelect® Pearl Couscous
  • 1 Persian cucumber, chopped, for topping
  • 1/2 cup cherry tomatoes, halved, for topping
  • 1/2 cup vinaigrette dressing (of your choice), for topping

ingredients

For the Salmon

  • 2 pounds salmon fillets
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Method

To make the joew som sauce:

  • Step 1

    In a blender or using a mortar and pestle, combine garlic, shallot, Thai chilis, sugar, fish sauce, lime juice, and cilantro. Blend or mash until smooth. Adjust the lime and sugar to taste. Refrigerate for at least 30 minutes to allow the flavors to develop.

To make the couscous:

  • Step 1

    Heat a small amount of oil in a pot over medium heat.

  • Step 2

    Sauté the minced shallot until fragrant. Stir in the RiceSelect® Pearl Couscous and lightly toast for 1-2 minutes.

  • Step 3

    Add the water or chicken broth, reduce heat to low, cover, and cook for 10-12 minutes. Fluff with a fork once done, then let it cool for at least 15 minutes.

To cook the salmon:

  • Step 1

    Season the salmon fillets with paprika, garlic powder, salt, and pepper.

  • Step 2

    Pan-sear over medium heat for about 4 minutes per side, or until crispy and cooked through. Alternatively, air-fry at 400°F for 10-12 minutes.

To assemble the salad:

  • Step 1

    Once the couscous has cooled, mix in the chopped cucumber and cherry tomatoes. Drizzle with vinaigrette dressing and gently toss to combine.

  • Step 2

    Plate the couscous mixture and top with the crispy salmon. Spoon over the Joew Som sauce and enjoy!