Grilled Atlantic Salmon Fillet with Toasted Almond and Raisin Couscous

Prepared by Brian McCardle, Executive Corporate Chef, Palm Restaurant

Try this simple gourmet dish, courtesy of The Palm Restaurant.

Makes Two Servings

Ingredients for the Salmon:

  • 2 ea, 7 oz Atlantic Salmon Fillet (skin off)
  • 1 tsp. blended oil (to coat the fish)
  • Pinch of kosher salt and black pepper, per fillet
  • 1 cup (4 oz) prepared couscous (recipe below)
  • 1/2 cup of cherry tomato, cucumber and mint salad (recipe below)
  • 2 ea sprig of flat-leaf parsley for garnish


  1. Brush the salmon fillets with blended oil and kosher salt and pepper.
  2. Place on sizzle plate and broil until golden brown; finish in 400 degree oven if necessary.
  3. Once cooked, remove from the oven and hold.
  4. Place the couscous in the center of the plate.
  5. Place salmon slightly off-center of the couscous.
  6. Top with the cherry tomato salad.
  7. Garnish with a sprig of flat-leaf parsley.

Ingredients for the Couscous (Bulk):

  • 2.5 Tbs. sliced almonds (toasted)
  • 1 cups chicken stock, no added salt
  • 1 tsp. extra-virgin olive oil
  • 1 cups plain couscous (dry)
  • 2.5 Tbs. cup golden raisins (hydrated)
  • 2 Tbs. orange zest
  • 1 Tbsp chopped flat-leaf parsley

Directions for the Couscous:

  1. Toast almonds in the bottom of a medium saucepot over medium heat.
  2. Once toasted, remove and reserve.
  3. Return pot to the stove top.
  4. Add broth & olive oil, cover and raise heat; bring the broth to a boil.         
  5. Remove pot from heat, immediately.
  6. Add couscous, golden raisins, orange zest and parsley, then stir.
  7. Cover and let couscous stand 5 minutes.
  8. Fluff cooked couscous with fork and toss with toasted almonds.
  9. Hold.

Ingredients for the Cherry Tomato, Cucumber and Mint Summer Salad:

  • 6 ea cherry tomatoes – sliced into 1/3’s
  • 2 Tbsp carrots – julienne
  • 10 ea cucumber slices (cut into ¼‘s) – peeled & julienne
  • 10 pc yellow pepper – julienne
  • 1/4 tsp jalapeno – minced
  • 2 tsp crème fraiche
  • 2 tsp of lemon juice
  • 1 tsp scallions – sliced thin
  • 1 tsp fresh mint-minced
  • To season: Kosher salt and pepper            

Directions for the Cherry Tomato, Cucumber and Mint Summer Salad:     

  1. Combine cherry tomatoes, carrots, cucumber, yellow pepper and jalapeno in a bowl.  
  2. Add the crème fraiche, lemon juice scallions and mint.  
  3. Toss gently until mixed well.
  4. Check seasoning.
  5. Hold.

Nutrition Information per serving*:
540 calories, 27g fat, 5g saturated fat, 115mg cholesterol, 610mg sodium,
27g carbohydrates, 3g fiber, 5g sugar, 45g protein

*Nutrition information may vary from the item served in the restaurant.