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Smoky Salmon with Watercress and Bacon-Corn Couscous

Serves 4

Experience the crisp texture of watercress salad on top of salmon with a tasty bacon-corn couscous alongside.


  • 4 salmon fillets, skin removed
  • Salt and pepper
  • 1 teaspoon smoked sweet paprika
  • Extra virgin olive oil (EVOO), for drizzling
  • 1 large or 2 small bundles upland cress or watercress
  • Juice of 1 lemon
  • 2 slices smoky bacon, chopped
  • 1 ear corn, kernels scraped from cob
  • 1/2 small red bell pepper, chopped
  • 4 scallions, finely chopped or 1/2 small red onion, finely chopped
  • 1 cup chicken stock
  • A couple of tablespoons fresh dill, chopped
  • A few dashes of hot sauce
  • 1 cup couscous


  1. Season the fish with salt, pepper and smoked sweet paprika. Heat a drizzle of EVOO in a shallow nonstick skillet over medium-high heat. When the pan is hot, cook the fish for a few minutes on each side until just cooked through or a bit pink at the center; you can gauge doneness very simply by looking at the side of the fillets as they cook.
  2. Meanwhile, dress the watercress with the lemon juice and a little EVOO, then season with salt and pepper.
  3. Heat a drizzle of EVOO in a saucepot over medium-high heat. Add the bacon and cook until crisp, then add the corn, pepper and scallions or onion and stir for 2-3 minutes until tender-crisp. Add the stock, dill and hot sauce and bring to a boil. Add the couscous and turn off the heat. Cover and let stand for 5 minutes.
  4. Top the fish with the watercress salad. Fluff the couscous with a fork and serve alongside the fish.