Office Eats (3): Grilled Salmon Filet with Greek-style Couscous Salad

Photo by Justin Janowitz
Photo by Justin Janowitz

On the third episode of Office Eats, I made grilled salmon filets accompanied by a Greek-style couscous salad. I’ve written about my luke-warm love affair with fish before, and salmon in particular is one of the greater offenders. However, since I figured out a way to make it not only palatable, but actually enjoyable, I thought I’d share.

This recipe is very similar to one I featured a little over a year ago, but this one has an extra key ingredient that takes it to a whole new level. Not to mention that it’s prepared using my cooking method of choice: grilled. The real secret to it’s taste bud success is that I’ve paired it with a side dish that is so full of flavor that if you’re lucky enough to get a flake of fish and a few pearls of couscous in the same bite, you’ll understand why these two dishes are a match made in heaven.

On film shoot day, the crew was happy to finally reach this recipe, because not only did it mean we were halfway through the call sheet for the day, but it signified that we were that much closer to taking our lunch break. Since this was a bonafide production, our production assistant, or PA, fulfilled both a coffee run (I know, I know, but we started really early in the morning), as well as a mad rush for our lunch. You know it’s a sanctioned production when you break for lunch. Trust me on this one.

By the time our PA dutifully jotted down our lunch orders, Kenny, who was upstairs studying the entire time, hadn’t yet come down for a breather, and I was beginning to suspect that he might be getting hungry. Given that we had a date-night scheduled for that evening, I earned my good-wife-stripes early, when I specifically ordered a lunch I knew Kenny would enjoy. He was pleasantly surprised when our PA returned with lunch, and I invited him to join the crew as we chowed down. Little did he know that I was actually more interested in feasting on the fruits of my Office Eats labor than any of the restaurant options.

And now, for your viewing pleasure, click here for episode 3 of Office Eats, from Relativity Media’s #COIN.


Enhanced by Zemanta
5.0 from 1 reviews
Grilled Salmon Filet with Greek-style Couscous Salad
Recipe type: Main
Cuisine: Greek
Serves: 2-4
Prep time:
Cook time:
Total time:
This perfect pair will satisfy fish lovers and haters, alike!
For the Couscous:
  • ½ red onion, chopped
  • ¼ cup red wine vinegar
  • 1¼ cup low sodium chicken stock
  • 3 Tbs extra virgin olive oil, divided
  • 1 cup whole wheat couscous
  • 11/2 cup diced seedless cucumber
  • 2 Tbs. fresh oregano, minced
  • 2 Tbs. fresh mint, minced
  • 1 pint grape tomatoes
  • 1 cup feta cheese, diced
  • ½ cup pitted kalamata olives, chopped
  • freshly ground black pepper and Kosher salt to taste
For the Salmon:
  • 2 salmon filets
  • 2 Tbs. stone ground dijon mustard
  • 2 cloves garlic, finely minced
  • 1 Tbs. fresh oregano, minced
  • 2 lemons, divided
  • 1 Tbs. olive oil
  • Freshly ground black pepper and kosher salt
  • *Italian parsley, chopped (optional)
For the Couscous:
  1. Place red onions in a small bowl, and cover with red wine vinegar. Set aside to soak.
  2. In a small saucepan, bring chicken stock and 1 Tbs. olive oil to a rapid boil. Add couscous, stir, cover, and turn off the heat. Set aside for 5 minutes.
  3. Meanwhile, in a large bowl, combine cucumber, oregano, mint, tomatoes, cheese, olives, salt and pepper.
  4. Once the couscous has steamed and absorbed all the liquid, fluff the couscous and add to the bowl with the other ingredients.
  5. Stir in the red onions and a few teaspoons of the red wine vinegar. Add remainder of the olive oil, and stir to combine ingredients. Serve immediately, or refrigerate for later.
For the Salmon:
  1. Place filets in a large plastic bag. Add in mustard, garlic, oregano, the juice and zest of 1 lemon, and the olive oil. Close the bag, and massage all the ingredients into the fish. Set aside to marinate for 30 minutes.
  2. Heat your grill (or grill pan) to medium/high heat, spray with cooking spray, and grill fish, skin side down first, for 3 minutes per side.
  3. Place the fish on plate, and garnish with Italian parsley and fresh lemon juice.
  4. Serve immediately or refrigerate for later.

Summer Harvest Salad

Summer Harvest Salad

One of the things I miss most about my time spent living in the Midwest is the changing of the seasons. Don’t get my wrong. I understand that living in Southern California, I am certainly spoiled by the weather, but with the two options being hot and hotter, I sometimes reminisce about a cool fall breeze, or a refreshing spring shower (I don’t get too carried away about missing Chicago winters, however).

Fortunately for me, we’ve been experiencing a particularly unusual summer, and have had several days of rain. If I could hand-pick any sort of rain from the sky, it would undoubtedly be a warm summer rain. I can probably count on one hand how many times we’ve had them here in the So.Cal., but I love them just the same. To me, they act as a gentle reminder to appreciate the amazing weather we have every other day of the year. But more importantly, just as April showers bring May flowers, summer rains promise even more than the average colorful and delicious bounty of crops.

My latest venture to the local farmer’s market left me overwhelmed by the season’s harvest of crimson-colored berries, stone fruit in every hue of the rainbow, and the  techni-color array of vegetables available. And after tasting my new favorite herb, the sour-lemon-like sorrel greens at the beloved Saly Cortile Cucina a few weeks back, I was pleasantly surprised to find a bundle of such greens for the picking at my favorite stand. Traditionally, sorrel is a spring green, but with Southern California’s climate the way it is, it was a welcome find on this hot summer day. Needless to say, I left the market with my arms full of produce and the wheels in my head turning.

When I got home, I knew exactly what I’d serve alongside my grilled chicken that night. Making quick work of the strawberries and plums, I arranged them atop a generous pile of peppery arugula and the tart sorrel greens. I then whipped up a quick balsamic vinaigrette, and called it a day. Kenny gave me his stamp of approval when he went for seconds of this Summer Harvest Salad a la Jenny, and I made variations for days, only stopping when I ran out of ingredients. I can’t wait to see what else they have for my salad fixings next week!

I’ve included the basic recipe for you, but know that it is very easily adaptable. Want to make this a main dish? Add goat cheese or slivered almonds for some protein. Don’t have plums? How about fresh peaches, instead? Use your imagination, and get inspired by what you find in your garden or local farmer’s market.


5.0 from 2 reviews
Summer Harvest Salad
Recipe type: Main, Side
Cuisine: American
Serves: 4
Prep time:
Total time:
This light, fresh salad takes the best of Summer's bounty, and combines it into one dish.
  • 2 cups baby arugula
  • 2 cups sorrel greens, roughly chopped
  • 1 cup fresh berries (I used strawberries, but blueberries would be nice here, too)
  • 1 cup fresh stone fruit, sliced (I used plums, but apricots or peaches would work)
  • Balsamic vinegar
  • Extra Virgin Olive Oil
  • Salt
  • Pepper
  1. In a large bowl, combine the arugula with the sorrel greens, and toss to combine.
  2. Add the berries and stone fruit.
  3. In a separate small bowl, make your vinaigrette by whisking together the vinegar, olive oil, salt and pepper to taste.
  4. Drizzle the vinaigrette over the salad, and serve.


Enhanced by Zemanta