A dijon hummus and macadamia nut crusted salmon over a pomegranate feta couscous salad: these Hummus Macadamia Crusted Salmon Couscous Bowls are one of my favorite healthy fall recipes!
Jump to RecipeFall cooking is truly the best. You’ve got the warm, cozy flavors of squash, pasta, and soups, but you’ve also got the sweet treats of all things apple and pumpkin spice. There’s no doubt fall is a delicious time of year. That being said, we all need a little bit of freshness every once in a while.. ya know? That’s why I whipped up these Hummus Macadamia Crusted Salmon Couscous Bowls. You’ve got the good fall flavors of the hummus crusted salmon and the pomegranate/feta combo, but you also get a lightened up approach from those fresh Greek flavors. Oh, and with that crispy crunch from macadamia nuts on the salmon? It’s out of this world. You have to make this one for dinner tonight!
the breakdown…
These Hummus Macadamia Crusted Salmon Couscous Bowls are a super simple weeknight dinner, if you ask me. Start off by preparing that salmon. Using both the stove and the oven, this is truly my favorite way to prepare just about any fish. Before you get to cooking, however, you have to coat that salmon with all the good flavors and textures. I’m talking a hummus, greek yogurt, and dijon mustard spread topped with crunchy, salty macadamia nuts. The hummus brings so much flavor to this salmon — especially if you pick a good one. I like to get my hummus from my local greek store, but Perfect Pita and Ithaca Hummus brands are also delicious store-bought options. You could even make your own, if you have the time!
that salmon…
With that hummus, make sure you whisk in some greek yogurt and dijon. The dijon just brings the best little zing of flavor that’s just perfect with just about any salmon dish, while the greek yogurt helps balance out those flavors a bit. Then, with some salt and pepper, you have yourself the perfect spread for your salmon — a spread that’s equally delicious as it is helpful for getting those macadamia nuts to stick. Speaking of which, the next step is to press on some crushed up macadamia nuts. I like to get the raw variety for this dish, but roasted or salted would also work (just don’t add salt to your hummus spread if your nuts are salted!!). Either way, I like to crush my macadamia nuts by pulsing them in a food processor a few times. You could also put them in a freezer bag and smash them with a rolling pin or a similar object. You want them to be pretty finely diced, as this will allow them to stick to the salmon well.
the method…
Once your salmon is all ready to go, go ahead and do the first cooking method: the stovetop sear. I like to do this to 1) get the cooking process started and 2) to get the skin super crispy without having to worry about messing up that perfect golden macadamia crust by trying to flip it on the stove. Oh, and a third added benefit is that less time on the stove = a less smelly kitchen. The salmon smell lingers!! So, instead of cooking the salmon for these Hummus Macadamia Crusted Salmon Couscous Bowls entirely on the stovetop, I move that hot skillet directly into an even hotter oven to get that top cooked through. After just a few minutes, your salmon should be perfectly flaky, your nuts will be golden toasty, and everything will be packed with flavor.
While the salmon’s in the oven, it’s time to prepare the base of these bowls: the pearled couscous salad. Pearled couscous is the best. Somewhere between a traditional couscous grain and an orzo pasta, it’s truly the most refreshing base for just about any bowl. Mix it up with a delicious, simple vinaigrette of olive oil, red and white wine vinegars, honey, dried oregano, salt, and pepper and you get the most refreshing Greek spin on this fall recipe. Then, with some salty feta, fresh dill, and arugula… it’s seriously such a burst of fresh flavor. Oh, and how could I forget? Those pomegranate seeds are truly the star here. Sweet, tangy, and with such a fun texture… they add the perfect little fall bite to this salad.
how to serve it up…
Top some of that couscous salad with a fillet of salmon and voila! Dinner is served. This Hummus Macadamia Crusted Salmon Couscous Bowls is truly the best dinner for any night of the week. A cross between summer, fresh Greek flavors and the cozy flavors of fall, I make this any time of the year. Plus, there’s no need for any side dishes with this one… which is always a major plus in my book! Even if you aren’t feeling the bowl tonight, this is seriously one of my favorite salmons I have ever made. You could honestly just make it as is… it’s that good!!
I hope you love these Hummus Macadamia Crusted Salmon Couscous Bowls as much as I do! Let me know what you think in the comments below:)))
Hummus Macadamia Crusted Salmon Couscous Bowls
Course: Main CourseCuisine: American, FusionDifficulty: Easy4
servings15
minutes15
minutes30
minutesA dijon hummus and macadamia nut crusted salmon over a pomegranate feta pearled couscous salad: these Hummus Macadamia Crusted Salmon Couscous Bowls are one of my favorite healthy fall recipes!
Ingredients
- hummus crusted salmon:
¾ cup hummus
¼ cup greek yogurt
2 tsp dijon mustard
Salt and pepper, to taste
4 salmon fillets (about 6-8 oz each), pat dry
2 tbsp olive oil
¾ cup macadamia nuts, crushed*
- bowl:
2 tbsp olive oil
1 tbsp water
2 tbsp red wine vinegar
1 tbsp white wine vinegar
1 tsp honey
1 tsp dried oregano
Salt and pepper, to taste
Red pepper flakes, to taste
1 cup pearled couscous, prepared according to package
¾ cup feta cheese, crumbled
½ cup fresh dill, roughly chopped
¾ cup pomegranate seeds
2 cups baby arugula, roughly chopped
Instructions
- Preheat the oven to 425 degrees.
- In a small bowl, whisk the hummus, greek yogurt, dijon, salt, and pepper. Rub the salmon fillets with the hummus mixture, then sprinkle some of the macadamia nuts over top. Push the nuts into the salmon with your fingers to ensure that they do not fly off while cooking.
- In a cast iron skillet (or a similar oven-proof skillet), heat the olive oil over medium-high heat. Once hot, place the salmon in the skillet skin-side down. Allow the skin to crisp up for about 3 minutes on the stove, then transfer the skillet to the oven (Do not flip the salmon!!). Bake for 10-12 minutes, or until the salmon is cooked through and flaky.
- Meanwhile, in the bottom of a large bowl, whisk the olive oil, water, red wine vinegar, white wine vinegar, honey, oregano, salt, pepper, and red pepper flakes. Toss in the pearled couscous, feta cheese, dill, pomegranate seeds, and arugula.
- Serve the salmon over a bed of the couscous, and garnish with more dill, if desired. Enjoy!
Notes
- I like to crush my macadamia nuts by pulsing them in a food processor a few times. You could also put them in a freezer bag and smash them with a rolling pin or a similar object. You want them to be pretty finely diced, as this will allow them to stick to the salmon well.