Chilli & Lime Salmon Couscous Bowl
When it’s too hot to cook but you still want something fresh, flavourful, and satisfying, this citrus-marinated salmon salad is the perfect solution.
Inspired by Vietnamese nước chấm, the zesty dressing pairs beautifully with tender salmon and fluffy couscous for a light yet filling meal.
Quick, customisable, and packed with bold flavours, it’s a summer staple you’ll want to make again and again!
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About this recipe
When the weather is scorching and the last thing you want to do is spend hours in the kitchen, this citrus-marinated salmon salad is the perfect solution.
It’s light, refreshing, and packed with vibrant flavours all without the need for heavy cooking.
The star of this dish is the bright, zesty dressing and marinade, inspired by the beloved Vietnamese nước chấm.
The balance of citrus, umami, and a touch of sweetness enhances the richness of the salmon while keeping the dish incredibly fresh.
Pair it with fluffy couscous, which requires minimal effort (just soak it in boiling water - no stove needed!), and you have an easy, no-fuss meal ready in no time.
Why You’ll Love This Dish
- Quick & Easy – Minimal cooking required, perfect for hot days.
- Bursting with Flavour – A tangy, savoury, and slightly sweet marinade makes the salmon shine.
- Super Adaptable – Serve it with couscous, rice, or vermicelli noodles, depending on your mood.
- Satisfying & Filling – Unlike many salads that leave you hungry soon after, this one keeps you full and happy.
Other Ways To Enjoy This
While I love serving this salmon with couscous for a light yet hearty meal, you can easily swap it out for:
- Steamed rice for a comforting touch
- Vermicelli noodles for a Vietnamese-inspired bún chả-style dish
- Leafy greens for a low-carb, ultra-fresh summer salad
No matter how you enjoy it, this dish is a go-to for meal prep and an effortless way to enjoy bold, fresh flavours without spending hours in the kitchen.
Plus, it saves you from the dreaded snack loop - you know, when a salad just isn’t filling enough, and you find yourself grazing all day. 😅
Make this once, and it just might become your new favourite summer meal!
Ingredients
For the dressing/marinade
- 1 mild red chilli
- 1 clove garlic, minced
- Juice & zest of 1 lime
- 1 tbsp fish sauce
- 1 tbsp brown sugar
For everything else
- 160g couscous
- 200ml boiling water or vegetable/chicken stock
- 1/2 shallot, finely diced
- handful of chopped cucumber, carrot & lettuce, or other vegetables that you prefer
- Handful of fresh coriander, roughly chopped (optional)
Pair it with
Instructions
1. Prepare the Marinade:
In a small bowl, combine the chilli, garlic, lime zest and juice, fish sauce, and brown sugar. Stir well until the sugar dissolves.
2. Marinate the Salmon:
Pour half of the marinade over the salmon fillets. Set the salmon aside to marinate for 15 minutes. Reserve the other half of the marinade for later, to use as a dressing for the salad.
3. Prepare the Couscous:
In a separate bowl, prepare the couscous according to the package instructions. I recommend pouring boiling water or stock over the uncooked couscous, covering it with a plate, and letting it absorb for 10 minutes. After that, fluff it up with a fork.
4.Cook the Salmon:
- Grill: Preheat your grill to medium-high heat, lightly oil the grates, and cook the salmon for about 4-6 minutes per side (depending on thickness).
- Oven: Preheat the oven to 180ºC/350ºF and bake the salmon for 10-15 minutes until tender and flaky.
- Air Fryer: Cook at 180ºC/350ºF for 8-10 minutes, adjusting time based on the thickness of your fillets.
- Pan-fry: Heat a little oil in a frying pan over medium-high heat, then sear the salmon for 3-4 minutes per side until golden and cooked through.
5. Assemble the Salad:
Combine the couscous, your choice of fresh veggies, and the cooked salmon in a bowl. Drizzle with the remaining marinade, toss everything together, and enjoy!
FAQs
Q: Can I use a different protein for this recipe?
A: Yes! While salmon is the star of this dish, you can easily swap it for grilled chicken, shrimp, or even tofu for a vegetarian option.
Q: Can I make this ahead of time for meal prep?
A: Absolutely! You can cook the salmon and couscous in advance, and simply assemble the salad when you're ready to eat. The marinade also stores well in the fridge for a few days.
Q: How spicy is this dish?
A: The spice level is adjustable! If you prefer a milder flavour, simply reduce the amount of chilli in the marinade.
Video demonstration
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