MERMAN'S REVENGE RECIPE
ORANGE SALMON OVER COUSCOUS SALAD
Tropical-seasoned salmon served over cool couscous with cucumber, tomatoes, red onion, fresh herbs and bright citrus.
LET'S COOK
DIRECTIONS
COOK & COOL THE COUSCOUS
Cook the couscous according to the package directions. Spread it in a shallow pan to cool, then refrigerate.
PREP THE PRODUCE
Dice the cucumber, halve the cherry tomatoes, dice the red onion and chop the herbs. Refrigerate separately. Segment the oranges.
SEASON & COOK THE SALMON
Season the salmon with Merman's Revenge Tropical Shrimp Taco Mix and cook until the salmon is done.
TOSS THE COUSCOUS SALAD
Toss the cooled couscous with cucumber, tomatoes, red onion, orange segments, fresh herbs, lemon juice and olive oil.
SERVE
Spoon the chilled couscous salad onto each plate and serve the freshly cooked salmon over the top.
MADE WITH
TROPICAL SHRIMP TACO MIX
A tropical, zesty and savory blend that brings bright coastal flavor to shrimp, fish and salmon.
EXPLORE TROPICAL →
GOOD TO KNOW
TIPS FROM
THE MERMAN
COOL THE COUSCOUS FIRST
Spread cooked couscous in a shallow pan so it cools quickly before refrigerating.
KEEP THE PRODUCE FRESH
Prep the cucumber, tomatoes, onion and herbs ahead, but keep them refrigerated separately until assembly.
COOK THE SALMON LAST
Have the chilled couscous salad ready so the salmon can go straight from cooking to the plate.
RECIPE VIDEO
WATCH IT COME TOGETHER.
Follow along and see how this recipe comes together from prep to plate.
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