Harrison Select Wild Keta Salmon
with Couscous Salad
Music: David Carroll
Videographer: Lisie Garlipp
Made with River Select Wild Keta Salmon that has been selectively harvested
and sustainably managed by BC’s First Nations.
1 cup of whole wheat medium grain Couscous
1 cup / 250 ml of boiling water
2 tsp olive oil
1 tsp salt
1 large tomato
1/2 large cucumber
1/2 cup chopped parsley
1/2 cup chopped green onion
2 tablespoons of olive oil
1 tablespoon of lime/lemon juice
1 tsp of salt
Wild Keta Salmon
2 slices of Harrison Select Wild Keta Salmon fillets
Lemon or lime juice
1 Tablespoon of butter
In a large bowl stir in the couscous flour, the water, salt and olive oil. Cover and let rest for 10 minutes.
Fluff with a fork. Let cool completely.
Combine to the bowl the tomatoes, cucumber, parsley, green onions,
and olive oil with salt. Adjust the seasoning. Reserve
In a saucepan add a drizzle of vegetable oil put heat to medium to maximum,
when the pan is very hot put 2 pieces of Wild Keta Salmon fillets seasoned with salt,
grill for approximately 4 min each side, when the salmon is almost done
squeeze 1/4 lemon juice on top of the pieces
(or 2 Tablespoons of pre-squeezed lemon/lime.
Serve the delicious Wild Salmon on the side of the couscous.
Garnish with parsley.
For thousands of years, British Columbia’s First Nations have managed this sacred resource – Wild Salmon. Now, for the first time, premium, wild BC River Wild Salmon is available directly from these communities through the River Select Fisheries Co-operative & Organic Ocean Seafood in Vancouver BC.