Summer Salmon with Roasted Corn Couscous Salad and Tzatziki

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Tzatziki was one of the first recipes I ever made. Back when I was a teenager and I started to fall in love with cooking, I watched a lot of Food Network shows. One of my favorites was Ellie Krieger. In one of her episodes, she made a summer poached salmon with tzatziki. I’d never heard of tzatziki, and it looked so cooling and refreshing for the hot weather. Tzatziki is a Greek yogurt-based dip made with grated cucumber, garlic, and herbs like mint and dill. Ever since I discovered it, it’s become a staple in my repertoire every summer! I recommend making the tzatziki ahead of time so everything else comes together in a snap. 

If you’re a beginner cook, roasting salmon will be your new best friend! It couldn’t be easier. You place it on a sheet pan, drizzle with olive oil, and season with salt and pepper. You bake in the oven until the inside doesn’t look like sushi anymore. That’s it! Very approachable if cooking meat makes you nervous. I recommend using salmon with the skin on, because it keeps the salmon moist while baking. After the salmon is done, I turn the salmon filets on their side and use my spatula to peel the skin off. 

If you don’t want to use corn for the couscous salad, you could try halved cherry tomatoes, sliced zucchini, or any roasted vegetable of your choice. You could also use jarred roasted bell peppers or defrosted frozen peas. You could also ditch the couscous salad altogether and make some simple roasted baby potatoes. 

What makes this recipe enchanting:

• It's easy enough for a weeknight dinner, and fancy enough for a summer dinner party!

• It's flexible! The couscous salad is very customizable, and the tzatziki is optional if you don't have time.

• Leftovers can be eaten cold out of the fridge!

More summer recipes:

• Picnic Orzo Pasta Salad

• Summer Peach Caprese Salad with a Honey Balsamic Glaze

• Summer Panzanella with Capers & a Mustard Vinaigrette

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Video with step-by-step instructions:

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Summer Salmon with Roasted Corn Couscous Salad:

• 4 salmon filets, skin on

• 10 oz. frozen corn

• Extra-virgin olive oil 

• Kosher salt and freshly ground pepper 

• 2 cups Israeli couscous (10 to 12 ounces)

• 1 lemon’s zest & juice 

• ⅓ cup good olive oil

• 3 tablespoons capers, drained

• 2 garlic cloves, minced 

• 1 tablespoon kosher salt 

• Freshly ground black pepper 

• 4 oz. crumbled feta 

• ¼ cup chopped fresh basil leaves 

Directions: 

1. Preheat the oven to 375 degrees F. Bring 3 cups of salted water to a boil in a pot or large saucepan. 

2. Place salmon filets and frozen corn on the sheet pan, spreading out the corn in a thin, even layer. Pat the salmon filets dry with a paper towel. Drizzle the salmon and the corn with olive oil and season with salt and pepper. Bake for 15-20 minutes. To check that the salmon is done, use a fork to flake apart the thickest part of the salmon. If the inside looks like sushi, it needs more time. 

3. Meanwhile, make the couscous salad. Add the couscous to the boiling water and reduce the heat to very low. Cover the pot with a lid and simmer for 8-10 minutes, until the couscous is tender. Drain in a colander.

4. In a large mixing bowl, combine the lemon zest, lemon juice, olive oil, capers, garlic, salt, and pepper. Pour the drained couscous into the mixture, add the roasted corn, and stir well. Just before serving, stir in the feta and basil. Taste for seasonings..

5. To serve, place a salmon filet on a plate, dollop the salmon with some tzatziki (recipe below), and scoop a generous amount of couscous salad on the side. 

Tzatziki:

• 1 seedless “hothouse” cucumber or “English” cucumber 

• 2 cups (16-oz.) plain Greek yogurt 

• 1 clove garlic, minced 

• ½ lemon’s juice 

• 2 tablespoons extra-virgin olive oil 

• 1 bunch of fresh mint, chopped 

• 1 bunch of fresh dill, chopped 

Directions: 

1. Cut the end off the cucumber. Using the largest holes on a box grater, grate the cucumber. Set a fine-mesh strainer over a bowl, and place the grated cucumber in the strainer. Use your fingers or the back of a spoon to squeeze as much juice out of the cucumber as possible. Place the strained grated cucumber into a mixing bowl. 

2. To the grated cucumber, add the remaining ingredients and stir. Taste for seasoning.