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Lunch / Dinner

Salmon and Fennel Spring Dinner Salad

The perfect spring or summer dinner may just be this creamy salmon and fennel salad that’s bursting with sweet, fresh strawberries.

This recipe is reprinted from A New Way to Food by Maggie Batista.


4 servings

Total Time

45 minutes

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Test Kitchen Tip

Cool couscous faster by spreading it on a baking sheet, with a touch of olive oil to prevent clumping, and let it rest away from the stove.


Preheat oven to 350°. Line a baking sheet with parchment paper.

For the dressing, add yogurt, oil, lime juice, honey, salt, and pepper to a bowl; whisk together until fully emulsified. Stir in chives and chill until ready to use.

For the salad, place salmon, skin side down, on prepared baking sheet; sprinkle with ½ tsp. salt and pepper. Drizzle oil over salmon and roast until a thermometer inserted into the thickest part of fillet registers 115–120°, 1218 minutes. Transfer fish to plate and tent with foil until salmon is medium-rare, or 125°, at least 5 minutes.

Meanwhile, toast couscous until it browns in a pot over medium-high heat. Stir or swirl pot frequently to ensure couscous evenly browns, 67 minutes.

Off heat, add water and remaining ½ tsp. salt; stir until combined then return pot to medium-high heat. Bring couscous to a boil, reduce heat to medium-low, and cover; cook until all the water has been absorbed, couscous is light and fluffy, and just a touch al dente, about 7 minutes. Remove pot from heat and let couscous cool.

Toss couscous, cabbage, and fennel with two-thirds of the dressing on a platter until coated. Gently tuck in strawberries around the vegetables. When cool enough to handle, break up salmon with a fork, into 2-inch chunks; place on salad. Drizzle salad with remaining dressing and season with salt and pepper; top with fennel fronds.

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