Scottish Salmon Recipe

Prep salmon

Pat salmon fillets dry with paper towels. Brush both sides with 2 tbs olive oil. Season skin and flesh with 1.5 tsp kosher salt, 1 tsp black pepper, and spread 1 tbsp minced garlic over the top of the fillets. Let rest at room temperature for 10–15 minutes.

Preheat grill or pan

If using an outdoor grill, preheat to medium-high (about 400°F / 200°C) and oil the grates. If using a grill pan or skillet, heat over medium-high until hot and add a thin film of oil.

Grill salmon

Place salmon skin-side down on the grill or pan. Grill 4–5 minutes without moving to crisp the skin. Flip carefully and grill 2–4 more minutes until internal temperature reaches 125–130°F (52–54°C) for medium-rare to medium (cook longer if preferred). Remove from heat and tent loosely with foil; rest 3–4 minutes.

Grill lemon

While salmon rests, halve the lemon and place cut-side down on the grill for 2–3 minutes until char marks appear and the juices warm. Reserve for serving.

Cook couscous

Bring 1.75 cups water or broth to a simmer in a medium saucepan. Add 1.5 cups Israeli couscous, a pinch of salt, and 1 tbs olive oil. Stir, reduce heat to medium-low, cover, and simmer 8–10 minutes until tender. Drain any excess liquid and transfer to a large bowl to cool slightly.

Make dressing

Whisk together 2 tbs extra-virgin olive oil, 2 tbs fresh lemon juice, 1 tsp red wine vinegar, 1/2 tsp salt, and 1/2 tsp black pepper in a small bowl.

Assemble salad

To the warm couscous add 1/2 cup diced cucumber, 1 cup halved cherry tomatoes, 1/2 cup halved Kalamata olives, 1/4 cup finely diced red onion, 1/4 cup chopped parsley, 2 tsp chopped mint (optional), and 1/2 cup crumbled feta. Pour the dressing over the couscous and toss gently to combine. Taste and adjust seasoning with additional salt or lemon if needed. Keep warm or at room temperature until plating.

Prep & grill asparagus

Toss trimmed asparagus (about 1 lb) with 1 tbs olive oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Place on the hot grill or grill pan perpendicular to grates and cook 3–5 minutes, turning once, until tender-crisp with char marks. Remove and keep warm.

Reduce vinegar

Combine 1/2 cup balsamic vinegar and 1 tbs brown sugar (or honey) with a pinch (1/8 tsp) salt in a small saucepan. Bring to a gentle simmer over medium-low and reduce until syrupy and coats the back of a spoon, about 8–12 minutes. Watch carefully to prevent burning. Remove from heat and let cool slightly; it will thicken as it cools.

Divide the couscous salad among 4 plates. Arrange 1 grilled salmon fillet atop or beside the couscous. Place a portion of grilled asparagus alongside. Drizzle 1–2 tbs balsamic glaze over the salmon and a little around the plate for presentation. Serve each plate with a grilled lemon half for squeezing over the salmon.