Sun-Dried Tomato Salmon Bowls by Olweneats

Ingredients

• 2 (5-6 oz) salmon filets
• 1 cup pearl couscous
• 1.5 cup vegetable stock or water
• 0.25 cup oil-packed sun-dried tomatoes, drained (oil reserved)
• 1 persian cucumber, diced
• 5 red globe radishes, trimmed and sliced into wedges
• 3 oz plain greek yogurt
• 1 small shallot, finely diced
• 3 cloves garlic, divided (1 grated, 2 smashed)
• 0.25 cup fresh dill, roughly chopped
• 2 tbsp fresh parsley, roughly chopped
• 1 lemon, zested and quartered
• 5 tbsp olive oil, divided
• 0.5 tsp smoked paprika
• 0.25 tsp cumin
• 0.25 tsp garlic powder
• 1/2 tsp (adjust to taste) kosher salt and freshly ground black pepper

Instructions

1. Combine sun-dried tomatoes, cucumber, radishes, parsley, 3 tbsp olive oil, a squeeze of lemon juice, salt, and pepper in a bowl. Let marinate while preparing the rest.
2. Whisk greek yogurt, grated garlic, lemon zest, and half the dill in a small bowl. Season with salt and lemon juice to taste.
3. Heat 1 tbsp olive oil in a pot over medium-high heat. Sauté shallot for 30 seconds, then add couscous and toast for 3-4 minutes until lightly golden.
4. Pour in stock and a pinch of salt. Bring to a simmer, cover, reduce to medium-low, and cook for 8-10 minutes until tender and liquid is absorbed.
5. Pat salmon dry, score the skin, and season with paprika, cumin, garlic powder, salt, and pepper.
6. Heat 1 tbsp olive oil in a pan over medium-high heat. Place salmon skin-side down and cook undisturbed for 5-6 minutes until skin releases.
7. Reduce heat to medium-low, add reserved sun-dried tomato oil and smashed garlic cloves. Flip salmon and baste for 2-3 minutes until cooked through.
8. Divide couscous into bowls, top with salmon and salad, then dollop with yogurt sauce and garnish with remaining dill.