Salmon & lemon couscous salad
A Mediterranean lunch for the galley that fine in moderate seas, about 25 min hands-on.
- Lunch
- Mediterranean
- ⏱ 25 min
- 🌊 Sea tolerance 3/5
- pescatarian
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Salmon fillet (fresh)480 g (120 g)
- Couscous280 g (70 g)
- Cucumber240 g (≈ 1 cucumber) (60 g)
- Lemon40 g (≈ 0.5 lemon) (10 g)
- Parsley20 g (5 g)
- Extra-virgin olive oil32 g (8 g)
Method
- Pan-fry salmon 4 minutes a side; flake.
- Soak couscous in boiling water 5 minutes.
- Toss with cucumber, parsley, lemon and oil; top with salmon.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Plan ahead: thaw about 12 hours before.
- Stow the main ingredients in the freezer.
- Contains: Fish, Gluten — always check the labels of what you buy.
Per serving
💪 Protein-packed
- kcal
- 597
- protein
- 34 g
- fat
- 25 g
- carbs
- 58 g
- sugar
- 1 g
- fibre
- 4 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes