Directions:
Step 1:
Prepare and air fry salmon
Preheat air fryer to 400F for 5 minutes. Whisk together the olive oil, lemon juice, cumin, and salt. Run frozen Alaska salmon fillets under cold water to remove any ice glaze and pat dry with a paper towel. Put the salmon in air fryer and cook for 4 minutes. Remove, brush the tops with the oil mixture, lower heat to 350F, and cook for another 8-10 minutes, depending on thickness and doneness. Salmon should be opaque and flake easily with a fork.
Step 2:
Meanwhile, prepare the couscous and dressing.
Cook couscous according to package directions. While it’s cooling slightly, whisk together the tahini, lemon juice, salt, and cumin for the lemon-tahini dressing. Whisk in water a bit at a time until the dressing thins enough to drizzle (about 6 teaspoons of water, depending on the thickness of your tahini).
Step 3:
Prepare salad and serve
Mix the couscous with the lemon-tahini dressing, cucumber, tomato, and parsley. Spoon couscous salad on a plate and top with a salmon fillet. Serve immediately.
Ingredients:
For the Salmon:
4, 4-6 ounce frozen Alaska salmon fillets
2 tablespoons olive oil
1 teaspoon lemon juice
½ teaspoon cumin
½ teaspoon kosher salt
For the Israeli Salad Couscous with Lemon-Tahini Dressing:
¾ cups uncooked couscous (2 ¼ cups cooked)
2 tablespoons tahini
3 teaspoons lemon juice
½ teaspoon salt
¼ teaspoon cumin
1 cup diced tomatoes
1 ½ cups diced cucumber
½ cup finely chopped parsley
