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Lazy Salmon Supper

Lazy Salmon Supper


  • 1 1/2 cups chicken stock

  • 4 scallions, chopped

  • 2 cloves garlic, finely chopped

  • 1 tablespoon butter

  • 1 1/2 cups couscous

  • Salt and pepper

  • About 1/4 cup dill, finely chopped

  • Juice of 1 lemon

  • Extra virgin olive oil (EVOO), for drizzling

  • 4 6-8-ounce salmon fillets

  • 1 teaspoon ground cumin (about 1/2 palmful)

  • 1 teaspoon ground coriander (about 1/2 palmful)

  • 1 cup Greek-style yogurt


In a medium size saucepan, bring the chicken stock, scallions, garlic and butter to a boil. Stir in the couscous and season with salt, pepper, dill and lemon juice. Turn off the heat, cover the pot and let stand for 5 minutes, then fluff with a fork.

Meanwhile, heat a drizzle of EVOO in a nonstick skillet over medium-high heat. Season the salmon with the cumin, coriander, salt and pepper. Add to the skillet and cook the fish for 2 minutes on each side for medium-rare doneness (for fish that is opaque and cooked through, add a minute on each side).

Serve the fish with the couscous alongside and a generous dollop of yogurt on top.