Cook Along with Chef Craig: BBQ Salmon with Jerusalem Couscous Salad & Blistered Vegetables

May 26, 2020

Cook Along with Chef Craig: BBQ Salmon with Jerusalem Couscous Salad & Blistered Vegetables

Our Cooking Along LIVE series continues! Thank you to all who registered, donated to support our chefs, or ordered a cook-along kit so you could follow along live. We are still accepting cook-along kit orders for archived classes, so order the cook-along kit for Week 1 with Chef Craig and follow along on your own schedule.

BBQ Salmon with Jerusalem Couscous Salad & Blistered Vegetables

For 2 People. Originally presented as a Cook-Along live class on May 26th at 5:30 PM on Facebook Live.


Ingredients for Salmon:

  • 2 small or 1 large cedar plank
  • 2 x 6oz pieces, fresh or frozen (thawed) Salmon

Ingredients for Salad:

  • 1 cup Jerusalem couscous, boiled & cooked
  • ⅓ cup Chopped Cucumbers, seedless and cut into ¼’s
  • ⅓ cup Gem tomatoes. Cut in half length wise
  • ¼ fresh jalapeno, finely chopped
  • ¼ Bunch, fresh Italian parsley
  • ¼ Bunch, fresh cilantro
  • 1 tbsp Chopped Chives
  • 1 Stem, fresh mint, torn
  • 1 Lemon, juiced and ½ zested
  • 1 Lime, Juiced and ½ zested

Ingredients for Blistered Vegetables:

  • 1 Red Pepper
  • 1 Yellow Pepper
  • 8 Asparagus Spears

Ingredients for Sauce:

  • 1/2 cup Canola Oil or a neutral oil
  • 1 tsp Pure Maple Syrup
  • 2 TBSP Good grainy mustard
  • ½ Lemon, juiced, approx. 2tbsp
  • S&P to taste
  • *Available from Well Seasoned


    1. Start by soaking your cedar plank in cold water. Use a large can to keep it submerged so it can absorb as much water as possible.
    2. Bring 5 cups of water to a boil on high heat. Once boiling, add in the couscous and boil for approx. 20 mins or until desired doneness (taste a piece, like pasta). Drain off and run under cold water to stop the cooking process. Once cool to the touch, let it sit to remove as much excess water as possible.
    3. In a large mixing bowl assemble all your chopped ingredients. Add in the drained couscous, season generously with kosher salt and fresh cracked pepper and mix well until combined. Taste and adjust the seasoning.
    4. For the vegetables, start by cutting off all the sides, then cutting each side in half, to slightly resemble a triangle. Season with salt and pepper, and drizzle with oil. Set the tomatoes on the side.
    5. Turn your BBQ to high heat and get it smoking hot. Once hot, remove your plank from the water and place the fish skin side down on it, season with salt & pepper and place the plank with the fish right onto the BBQ grill, turning your heat down to medium high. Add the vegetables skin side down onto the grill next to the salmon. Cook the vegetables for 3-4mins until they “blister” and start to blacken.
    6. The salmon will roast for 5-7mins, depending on how thick and how you like your salmon. The cedar board may catch fire and burn, that’s ok.
    7. To make the dressing, add all the ingredients into a mason jar or any jar with a lid and then shake for 20 seconds to mix.
    8. Once the salmon is cooked, remove from the BBQ and remove the salmon from the board, the skin may stick to the cedar plank, serve with salad and dressing on top of the fish.

Prep Time: 30 Minutes + Soaking Time

Cook time: 45 Minutes

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