A Sweet Taste of Nostalgia – The Story Behind Old Fashioned Orange Candy
This warm couscous salad with salmon has the same comforting feel as those old recipes you come back to again and again. For me, it’s one of those dishes that feels both nourishing and slightly elegant without being complicated. I first made it on a quiet evening when I wanted something warm but not heavy, and I’ve been hooked ever since.
There’s something deeply satisfying about flaky salmon mixed into fluffy couscous, especially when everything is coated in a tangy mustard-dill dressing. You’ll notice the aroma instantly when the shallots hit the pan—soft, sweet, and just a little savory. It feels like real home cooking: simple steps, honest ingredients, and a bowl that’s comforting without being boring.
What You’ll Need to Make These Sparkling Citrus Treats
This recipe uses everyday ingredients, but when they come together, the result feels restaurant-worthy. I always recommend using fresh dill and good-quality olive oil because they really shape the final flavor.
Ingredients:
- 2 salmon fillets (8 ounces each)
- Kosher salt and black pepper
- 1/3 cup plus 2 tablespoons extra-virgin olive oil, divided
- 1 medium shallot, thinly sliced
- 6 ounces pearled couscous
- 3 cups vegetable stock or low-sodium vegetable broth
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice
- 1/2 cup fresh dill, roughly chopped, plus more for garnish
- 1 1/2 cups spinach leaves
Preparing Your Oranges for Perfect Candying
Even though this is a savory dish, preparation matters just as much as in any candy recipe. Start by patting the salmon fillets dry with paper towels. This helps the skin crisp up nicely in the pan and prevents splattering. Season both sides generously with salt and black pepper.
Thinly slice your shallot and rinse the spinach if needed. Chop the dill roughly so it keeps its fresh, grassy character. Having everything ready before you start cooking makes the process feel relaxed and smooth, especially since several steps move quickly once the pan is hot.
Crafting the Syrup – The Secret to a Glossy Finish
In this recipe, the “glossy finish” comes from the mustard-lemon dressing rather than sugar syrup. In a large bowl, whisk together the Dijon mustard and fresh lemon juice until smooth. You’ll see it thicken slightly and turn pale golden.
This dressing is sharp, bright, and a little creamy without any cream at all. I love how it smells—lemony and bold with that familiar mustard bite. Set it aside so it’s ready when the couscous comes off the stove.
Simmer, Soak, and Sweeten – How to Candy Orange Slices Like a Pro
Heat 2 tablespoons of the olive oil in a skillet over medium heat. Place the salmon skin-side down and let it cook without moving it too much. The skin will slowly crisp and release from the pan when it’s ready. Flip the fillets and cook until just done in the center.
Remove the salmon and let it cool slightly before flaking it into large, tender pieces. Discard the skin. I like to keep the chunks fairly big so you get nice bites of salmon throughout the salad.
Wipe out the skillet and add the remaining olive oil. Add the sliced shallot with a pinch of salt and cook until soft and fragrant. Stir in the couscous and toast it lightly for a minute or two. You’ll smell a nutty aroma—that’s your cue it’s ready.
Pour in the vegetable broth and bring it to a gentle simmer. Cook until the couscous is tender and most of the liquid is absorbed. If there’s extra liquid, strain it off. The couscous should be fluffy, not soupy.
Tips for Even Cooking and Preventing Bitterness
- Keep the salmon heat moderate so the skin crisps without burning.
- Toast the couscous briefly for deeper flavor before adding the broth.
- Use fresh lemon juice instead of bottled for a brighter, cleaner taste.
- Add the spinach while the couscous is still warm so it wilts gently instead of turning soggy.
These small details really elevate the dish and make it feel intentional rather than rushed.
Coating and Drying – Achieving That Signature Crystallized Crunch
Once the couscous is cooked, transfer it straight into the bowl with the mustard and lemon mixture. Stir gently so the grains soak up the dressing. Add the chopped dill and spinach and mix until the spinach wilts from the heat of the couscous.
Fold in the flaked salmon carefully so it doesn’t break apart too much. The texture should be fluffy couscous, tender salmon, and soft greens all in one bite. Finish with salt and pepper to taste and garnish with extra dill.
Serving and Storing Your Homemade Orange Candy
This warm couscous salad is best served right away while everything is still slightly warm and aromatic. I love serving it in wide bowls so the steam escapes and the herbs stay fresh.
If you have leftovers, store them in an airtight container in the refrigerator for up to two days. Reheat gently or enjoy it cold as a next-day lunch—it actually tastes great both ways.
Creative Ways to Use Candied Oranges in Desserts and Gifts
This dish works beautifully as a main course, but it can also be part of a larger spread. Serve it alongside roasted vegetables, crusty bread, or a simple cucumber salad.
You can also turn it into a meal prep option by portioning it into containers for easy weekday lunches. It feels special even when eaten straight from the fridge, which I consider a win.
Variations to Try – From Lemon Slices to Chocolate-Dipped Twists
Try swapping the salmon for grilled chicken or roasted chickpeas for a vegetarian version. You can also add cherry tomatoes or roasted red peppers for a pop of color and sweetness.
If you don’t love dill, fresh parsley or basil works well too. A small drizzle of honey in the dressing creates a sweet-and-tangy balance that’s surprisingly good with the mustard and lemon.
Nutrition Snapshot – Sweet Facts About This Classic Treat
This warm couscous salad is packed with protein from the salmon and plenty of healthy fats from olive oil. The spinach adds iron and freshness, while couscous provides satisfying carbohydrates. It’s a balanced dish that feels filling without being heavy, perfect for lunch or dinner.
Sweet Questions Answered – Your Orange Candy FAQ Corner
Can I use another type of fish instead of salmon?
Yes, trout or cod work well, though salmon’s richness pairs best with the mustard-dill dressing.
Can this be served cold?
Absolutely. It becomes more like a grain salad when chilled and still tastes fresh and flavorful.
What if I don’t have pearled couscous?
You can substitute with orzo or quinoa, adjusting the cooking liquid as needed.
How do I keep the spinach from overcooking?
Add it at the very end while the couscous is warm, not hot, and stir gently until just wilted.
Can I make the dressing ahead of time?
Yes, the mustard-lemon dressing can be made a day in advance and kept in the fridge until needed.
This Warm Couscous Salad With Salmon and Mustard-Dill Dressing is one of those recipes that feels comforting, fresh, and just a little special. Every time I make it, I’m reminded how simple ingredients can create something truly satisfying when treated with care.
