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Grilled Wild Salmon With Couscous and Orange Miso Dressing

Recipe by Lisa Mead

Australian Chef Lisa Mead has had an exciting career, spending the past 26 years travelling between Australia, the Caribbean and Mediterranean cooking on board luxury yachts. During this time Lisa has cooked for royalty, heads of state and celebrities. Now, she is back on dry land and is sharing one of her Caribbean inspired recipes that is fit for a royal and the perfect dish to impress guests at Christmas dinner parties – her Grilled Wild Salmon with a Side of Couscous and Orange Miso Dressing.

Ingredients (serves 6)

  • 6 portions of wild salmon
  • 1 box of couscous
  • 1 cup of fresh orange juice
  • 2 cloves of garlic, minced
  • Salt and cracked pepper to taste
  • 2 tablespoons of white miso paste
  • 1/3 cup of sushi vinegar
  • Vegetable oil for grilling
  • 1/3 cup of extra virgin olive oil
  • 3 tablespoons of honey
  • 1 cup of radicchio leaves and microgreens for garnish


1. Preheat grill to medium/high.

2. Cook couscous according to box instructions. Set aside.

3. Heat a nonstick fry pan to medium/high heat. Drizzle in a little vegetable oil. Add a pinch of salt and the garlic. Stir for 2 minutes and remove from heat.

4. Make the orange miso dressing. In a medium bowl, add the garlic, a pinch of salt and pepper, orange juice, olive oil, honey, sushi vinegar, and miso paste. Whisk and set aside.

5.Wipe grill surface with a piece of paper towel soaked in vegetable oil. This lessens the chance of the salmon sticking to the grill. Baste the salmon with olive oil and salt and pepper. Place the fish skin side down, and cook for approximately 3 to 5 minutes on each side.

6. To assemble cover a small ramekin in plastic wrap. Fill the ramekin with the couscous mixture.

8. Turn the ramekin upside down on the plate. Place the salmon next to the couscous. Repeat for each serve.

9. Drizzle the orange miso dressing on the salmon. Sprinkle the salmon with microgreens, and garnish the couscous with a couple of sprigs of radicchio.

Lisa is currently offering cooking workshops both online and in person for those in the Queensland region. For further information about Lisa and to check out her cooking workshops, visit:

Want more? Click here for our Cacciuccio – Italian Fish Stew and here for a Classic Berry and Passionfruit Pavlova.

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