The Recipe:

Grilled Salmon Over Ginger-Lemon Grass Israeli Couscous

By:  Ari  Bendersky  Abe's Market Contributor  May 23rd, 2013

If you don't eat meat, barbecue season can be a real chore. The last thing you want is another pre-packaged frozen garden burger when everyone around you is inhaling beautifully juicy grass-fed beef burgers. Whether you're hosting a bash or going to one, this recipe, featuring the Ginger People's Ginger Lemon Grass dressing, will add a smile to any non-meat eaters day.

Ginger People's Grilled Salmon Over Ginger-Lemon Grass Israeli Couscous


  • 4 (4 oz.) pieces of salmon 
  • Salt and pepper to taste 
  • 1 cup Israeli couscous, uncooked 
  • 2/3 cup the Ginger People Ginger Lemon Grass Dressing 
  • ¼ cup red bell pepper, diced 
  • 1 mango, diced 
  • 1 T fresh dill, chopped 
  • 2 green onions, thinly sliced 
  1. Prepare fire for the grill or barbecue. 
  2. Cook couscous according to box instructions. 
  3. When done, add Ginger Lemon Grass Dressing, red bell pepper and mango to couscous and toss. Keep warm. 
  4. Season salmon with salt and pepper. 
  5. Lightly oil grill or pan. 
  6. Grill salmon 5-7 minutes per side or until fish flakes easily with fork. 
  7. Place on top of couscous, sprinkle with dill and green onions. 
Serves 4

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Ari Bendersky

Abe's Market Contributor

Ari Bendersky Ari joined Abe's Market after years of covering music, lifestyle, wine and food for the New York Times, AP, Rolling Stone, Eater, Huff Post and more. He lives naturally by biking, hiking, green juicing and avoiding high-fructose corn syrup at all costs.

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