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Hello summer! This cooling salmon dish hits all the notes: The slow-poached salmon is meltingly tender, the tomato-basil pearl couscous adds herbal notes, while the citrusy punch of the pickled onions brings it all together. The best part? No need to heat up!

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Nutritional facts

Protein

46g

Carbs

88g

Calories

720

Fat

17g

Ingredients

Canola and Olive Oil Blend, Bay Leaf, Red Onion, Red Wine Vinegar, Old Bay Seasoning, Coriander, Sugar, Kosher Salt, Israeli Couscous, Basil, White Wine, Salmon, Canned Tomato

Reviews

4.3

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Based on 117 reviews

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Jeffrey Kargman · 11/14/24

More James Grody’s delicious meals

About James Grody

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James is a graduate of the prestigious Culinary Institute of America. Upon completing his AOS, he worked with NYC’s top chefs to hone his skills. Restaurants moved to hotels, where James learned how to organize dinners for 1000 people. In 2012 he started his own company, Tailored Chef NYC, working primarily corporate functions and with high net worth local families as their personal chef. James started teaching 5 years ago at Sur La Table as part of its recreational cooking classes. Cook Unity clients, you are in good hands!

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