Salmon Mirabella over Toasted Israeli Couscous
Gluten Free,  Main Course,  Mediterranean,  Seafood

Salmon Marbella {Over Toasted Israeli Couscous}

Salmon Mirabella over Toasted Israeli Couscous

I’m so excited to be sharing this recipe with my new friend and fellow food lover Sandi-A New York Foodie.  She’s invited me to do a guest post on her blog, which will be a first for me.  I’ve chosen Salmon Marbella, because in a round about way, this dish brought us together.

Lemony Thyme was actually the inspiration for this dish….which feels kind of cool.  Coming off a full week of Eat Out of the Fridge/Pantry we treated ourselves to a nice big piece of salmon.  We tossed ideas back and forth on how we would prepare it but made no progress.  I called up our love food photography… page and perused it until I landed on Chicken Marbella….why not.  The ingredients work well with salmon (and we happen to have them on hand), in fact those punchy flavors coupled with the natural salmon oils might just be amazing.  Yes, it shall be Salmon Marbella over Toasted Israeli Couscous for dinner.

Salmon Mirabella
Salmon Mirabella

The salmon is marinated for an hour in the classic aromatic ingredients that make this dish uniquely Marbella:  green olives, garlic, prunes, capers, bay leaf and oregano, red wine vinegar, and olive oil.  Brown sugar and white wine are added before baking to create the most delicious sauce.  Bake the salmon at 350 for 30 minutes until the fish flakes easily with a fork, and is still very moist inside.  This is a wonderful dish to serve over our favorite Toasted Israeli Couscous, also known as pearl couscous.  We loved Salmon Marbella and think you will as well.  Enjoy.

Toasted Israeli Couscous
Salmon Mirabella over Toasted Israeli Couscous

Salmon Marbella {Over Toasted Israeli Couscous}

Libby with Lemony Thyme
Course Seafood
Cuisine Mediterranean


  • 1 lb. salmon fillet
  • 8-10 prunes rough chopped
  • 8-10 green olives rough chopped
  • 2 Tbl. capers with juice
  • 3-4 garlic cloves chopped
  • 1 Tbl. dried oregano chopped
  • 1 bay leaf
  • 1/4 cup red wine vinegar
  • 1/4 cup olive oil
  • freshly cracked black pepper
  • 1/4 cup brown sugar
  • 1/2 cup white wine


  • Marinate the salmon for one hour in a zip top bag with the prunes, olives, capers, garlic, oregano, bay leaf, red wine vinegar, olive oil, and freshly cracked black pepper. Bring to room temperature for the last 15 minutes.
  • Coat a shallow baking pan with cooking spray.
  • Place salmon fillet skin side down in pan and pour marinade mixture over top.
  • Sprinkle with brown sugar and white wine.
  • Bake at 350 for 30 minutes until fish flakes easily with a fork but it still moist in the center.
  • Serve over Toasted Israeli Couscous, prepared according to package instructions or for Gluten Free option over rice or cauliflower rice.


  • Ginger

    You tout this recipe as being gluten free, however, Israeli couscous is a wheat-based product & thus Has Gluten. Rice would be a better choice or minced cauliflower.

    • libby

      You are so right Ginger. I’m so used to subbing gluten free options. I’ve added rice or cauliflower rice as a GF alternative to the couscous. Thank you for your feedback.

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