There’s something deeply satisfying about a recipe that brings together bold flavour, vibrant colour, and balanced nutrition – and this miso crusted salmon with herbed couscous and tahini drizzle sauce ticks every box. I had two small fillets of salmon in the fridge, some leftover veg, and a spoonful of red miso calling my name. The result? A vibrant, delicious dish worthy of sharing.

This dish combines three stars: miso crusted salmon, a herbed couscous recipe packed with red onion, celery, and broccoli, and a nutty, citrussy tahini drizzle sauce that ties everything together beautifully. It’s quick to prepare, easy to customise, and looks as good as it tastes — perfect for a midweek supper or a casual dinner with friends.

Ingredients (Serves 2)

For the miso crusted Salmon:

2 small salmon fillets

1 tbsp red miso paste

1 tsp soy sauce

1 tsp maple syrup or honey

1 tsp grated fresh ginger

1 tsp olive oil

Squeeze of lemon or lime juice

For the herbed couscous recipe:

120g couscous

150ml hot vegetable stock or water

¼ red onion, finely chopped

1 celery stick, diced

A few small broccoli florets, chopped

1 tbsp olive oil or butter

Handful of fresh parsley, chopped

Sea salt and pepper to taste. Go easy on the salt as red Miso already contains a lot.

For the tahini drizzle sauce:

1 tbsp tahini

1 tbsp water (add more for a thinner sauce)

½ tsp lemon juice

Pinch of garlic powder or ¼ small clove, crushed

Sea salt to taste

Instructions:

1. Prepare the marinade
   Mix the red miso, soy sauce, maple syrup, ginger, olive oil, and lemon juice in a small bowl. Brush the mixture generously over the salmon fillets and let them marinate while you prep the couscous.
2. Make the couscous
   Place couscous in a bowl. Pour over the hot stock, cover, and let it absorb for 5 minutes. Fluff with a fork, then stir in red onion, celery, broccoli, parsley, and olive oil or butter. Season with sea salt and pepper to taste.
3. Cook the salmon
   Place the marinated salmon on a foil-lined tray and grill or bake at 200°C (fan 180°C) for 10–12 minutes until cooked through and lightly glazed.
4. Mix the tahini drizzle sauce
   Whisk together tahini, water, lemon juice, garlic, and a pinch of salt until smooth. Adjust water to reach your preferred consistency.
5. Serve
   Spoon the couscous onto plates, top with the miso crusted salmon, and finish with a generous drizzle of tahini sauce. Garnish with extra parsley if you like.

Whether you're cooking for yourself or entertaining, this dish brings warmth and a touch of flair to the table. It’s become one of my favourite ways to enjoy salmon — and I suspect it might become one of yours too.

Click here for Health Benefits of Integral Couscous.

Miso crusted Salmon with tahini drizzle sauce and herbed couscous

This recipe is featured in my Inland Fish and Seafood Hub, a collection of 28 resourceful ways to prepare the sea's bounty from the heart of rural Spain.

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Footnote: Wonky photos, proper food, genuine adventures — The Flexible Chef.