Grilled Coho with Minty Spring Couscous Salad

Grilled coho gets a bright Mediterranean turn with a minty couscous salad full of crisp cucumber, radishes, spring greens, and juicy tomatoes. It’s fresh, fast, and perfect for a mild May evening when you want something vibrant but still satisfying.

Ingredients

Coho Salmon Fillet (Farm Raised)
12 oz, cut into 2 portions Sale $9.99/lb
Kroger® Original Couscous
2/3 cup dry $2.49 for 7 oz
Cucumber
1/2 cucumber, diced $0.99 each
Green Top Red Radishes
4 radishes, thinly sliced $1.99 per bunch
Kroger® Tender Baby Spinach Bag Salad
2 packed cups, chopped Sale $2.29 for 10 oz
Private Selection® Petite Cherry Snacking Tomatoes
1 cup, halved Sale $3.50 for 10 oz
Mint
2 tablespoons chopped $1.49 each
Organic Parsley
2 tablespoons chopped $1.99 each
Fresh Organic Lemon
1, zested and juiced $2.00 each
Olive oil
2 tablespoons, divided
Dijon mustard
1 teaspoon
Salt and black pepper
to taste
Bandit Dry Rosé Blend California Wine Box
1.0 l $7.99 (sale)

Instructions

Bring 2/3 cup water, a pinch of salt, and 1 teaspoon olive oil to a boil. Stir in the couscous, cover, remove from heat, and let stand 5 minutes. Fluff with a fork.
Make the dressing in a large bowl: whisk together lemon zest, 1 1/2 tablespoons lemon juice, Dijon, 1 tablespoon olive oil, salt, and black pepper.
Add cucumber, radishes, spinach, tomatoes, mint, parsley, and fluffed couscous to the bowl. Toss and let it sit while the salmon cooks.
Heat a grill or grill pan to medium-high. Pat the coho dry, rub with the remaining olive oil, and season with salt and pepper.
Grill the salmon skin-side down if it has skin for 4 to 5 minutes. Flip carefully and grill 2 to 4 minutes more, until the salmon flakes and reaches 145°F in the thickest part.
Taste the couscous salad and add more lemon juice, salt, or pepper if needed.
Divide the minty spring couscous salad between 2 plates and top each with a grilled coho fillet.

Total time: 40 minutes

Estimated cost: About $17–$21 for the portions used; pantry staples like olive oil, mustard, and vinegar not counted.

Health notes: Approximately 610 calories per serving. High-protein salmon with a moderate portion of couscous and plenty of fresh spring vegetables.

Drink pairing: Rosé is the easy win here: crisp, dry, and refreshing with grilled salmon and crunchy vegetables. Albariño or Sauvignon Blanc would also keep the dish bright.

Wine picks:

Bandit Dry Rosé Blend California Wine Box $7.99 (sale) 1.0 l
Crios Torrontes White Wine $27.99 (sale) 25.36 oz

Why it works: Two directions that play nicely with grilled coho and the bright minty couscous: a crisp, dry rosé for refreshing red-fruit lift and a more floral, aromatic white that echoes the lemon and herbs. Both keep the salad’s acidity lively while standing up to a touch of grill char.

Careme