Smoked Salmon Power Bowl
Smoked salmon mixed with herbed pearl couscous, veggies, and served with roasted purple potatoes.
Ingredients
Herbed Pearl Couscous
- 1.5 cups Dry Pearl Couscous I used Tri-Color
- 2 tsp Extra Virgin Olive Oil
- 1.5 cups Water
- 4 tbsp Fresh Oregano minced
- 4 tbsp Fresh Mint minced
- 2 tsp Lemon Zest
- Sea Salt & Freshly Ground Black Pepper to taste
Roasted Purple Potatoes
- 2 cups Mini Purple Potatoes halved
- 2 tbsp Extra Virgin Olive Oil
- 1 tbsp Italian Seasoning
- 1 tsp Garlic Powder
- 1 tsp Kosher Salt
- 1/2 tsp Black Pepper
Power Bowl
- 1 tbsp Extra Virgin Olive Oil
- 1 tbsp Unsalted Butter
- 1 cup Diced Yellow Onion
- 1 cup Cherry Tomatoes halved
- 4 cups Cooked Herbed Pearl Couscous
- 10 Ounces Cooked Salmon cubed; I used a smoked salmon (link to recipe in post).
- 1/3 cup Finely Shredded Parmesan plus more for topping
- 1/4 cup Homemade Teriyaki Sauce recipe in notes
- 2 Eggs lightly beaten
- 2 cups Roasted Purple Potatoes
- 1/2 Cucumber thinly sliced
- Fresh Parsley minced; for topping
- Sea Salt & Freshly Ground Black Pepper to taste
Instructions
Roasted Purple Potatoes
- Preheat the oven to 425ºF. Line a baking sheet with parchment paper.
- In a large bowl, add the potatoes, olive oil, Italian seasoning, garlic powder, pepper, and sea salt. Toss to coat and add them to the baking sheet. Cook in the oven for 20 minutes, remove, flip the potatoes and bake for 10 minutes more or until they are crispy and cooked through.
- Reduce oven temperature to 200ºF to keep warm.
Herbed Pearl Couscous
- Sauté couscous in oil in a saucepan over medium-high heat until lightly browned, 2-3 minutes.
- Add water and cook according to package directions.
- Toss couscous with oregano, mint and zest; season with salt and pepper.
Power Bowl
- Heat oil and butter over medium heat until melted and combined. Add onion, cooking for 5-8 minutes.
- Add tomatoes, cooking for another 3-5 minutes. Then add the couscous, parmesan, and Teriyaki sauce. Once heated through, add the salmon for 1-2 minutes more.
- At this point, move all of the food to the sides of the pan, creating a circle in the middle. If the pan seems dry, consider adding 1-2 tsp additional butter to the pan. Add the eggs and roughly scramble. Once scrambled, toss everything together.
- For each individual bowl, start with a handful of arugula in the center. Then add a generous serving of the salmon couscous mixture overtop arugula. Add roasted potatoes on side of the bowl, and optionally top with cucumber, parsley, and/or grated parmesan.
Recipe Notes
Recipe Notes
- Click here for the best Teriyaki Sauce I have made. You won't regret it. :)
- Feel free to experiment with different herbs in the recipe(s). These are just the ones I had on hand. You could even use dried.
- You don't have to use purple potatoes. I just like the flavor, as well as the aesthetic.
- If you can't find pearl couscous, you can use regular couscous. Make sure to follow the package instructions for cooking though, as they will differ.