Salmon, Couscous, and Watercress Wrap with Creamy Herb Dressing (Tyler Florence) |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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Ingredients:
1 1/2 pounds salmon fillet |
extra-virgin olive oil |
sea salt and freshly ground black pepper |
1 1/2 cups quick cooking couscous |
2 cups boiling water |
3 tablespoons extra-virgin olive oil |
1 lemon, juiced |
sea salt and freshly ground black pepper |
1 pint cherry tomatoes, cut in 1/2 |
1 cucumber, sliced thin |
4 scallions, sliced thin |
1/2 cup fresh watercress leaves |
1 tablespoon chopped fresh mint leaves |
1 tablespoon chopped fresh parsley leaves |
1 tablespoon chopped fresh dill |
3 tablespoons creme fraiche |
1 tablespoon dijon mustard |
1 tablespoon honey |
1/2 lemon, juiced |
1/4 cup extra-virgin olive oil |
1 big handful mixed chopped herbs, such as mint, parsley, chives, or dill |
1/2 cup fresh watercress leaves |
sea salt and freshly ground black pepper |
lavash bread, to serve |
Directions:
1. Grill the salmon: Heat a grill pan over medium-high heat. Coat the salmon with olive oil and season with salt and pepper. Grill about 5 minutes per side, depending on how thick your salmon filet is. Remove and let cool.
2. Make the couscous: Put the couscous into a bowl and pour over 2 cups boiling water. Add 1 tablespoon olive oil, juice of 1/2 lemon, and salt and pepper to taste. Stir gently, cover, and let sit until the water is absorbed, about 15 minutes. Fluff with a fork, making sure to separate all the grains. Add the tomatoes, cucumbers, scallions, watercress, herbs, remaining olive oil, and remaining lemon juice; season with salt and pepper. Gently toss the couscous to combine all the ingredients.
3. Make the dressing: Combine all the ingredients in a blender and process until smooth, green, and creamy. If necessary, thin the dressing with a tablespoon or two of warm water. Taste and adjust seasoning.
4. Assemble the salad: Put a large piece of lavash bread onto a plate and pile on some of the couscous. Break the salmon apart by hand and place a big chunk on top of the couscous. Drizzle over some of the dressing and roll up the wrap.
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