Harrison Select Wild Keta Salmon with Couscous Salad

Made with River Select Wild Keta Salmon that has been selectively harvested and sustainably managed by BC’s First Nations.



1 cup of whole wheat medium grain Couscous

1 cup / 250 ml of boiling water

2 tsp olive oil

1 tsp salt


1 large tomato

1/2 large cucumber

1/2 cup chopped parsley

1/2 cup chopped green onion

2 tablespoons of olive oil

1 tablespoon of lime/lemon juice

1 tsp of salt

Wild Keta Salmon

2 slices of Harrison Select Wild Keta Salmon fillets

Lemon or lime juice

1 Tablespoon of butter



In a large bowl stir in the couscous flour, the water, salt and olive oil. Cover and let rest for 10 minutes.

Fluff with a fork. Let cool completely.

Combine to the bowl the tomatoes, cucumber, parsley, green onions,

and olive oil with salt. Adjust the seasoning. Reserve

In a saucepan add a drizzle of vegetable oil put heat to medium to maximum,

when the pan is very hot put 2 pieces of Wild Keta Salmon fillets seasoned with salt,

grill for approximately 4 min each side, when the salmon is almost done

squeeze 1/4 lemon juice on top of the pieces

(or 2 Tablespoons of pre-squeezed lemon/lime.

Serve the delicious Wild Salmon on the side of the couscous.

Garnish with parsley.


For thousands of years, British Columbia’s First Nations have managed this sacred resource – Wild Salmon. Now, for the first time, premium, wild BC River Wild Salmon is available directly from these communities through the River Select Fisheries Co-operative & Organic Ocean Seafood in Vancouver BC.