Hello everybody, it’s Brad, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, salmon & couscous salad. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Salmon & Couscous Salad is one of the most well liked of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Salmon & Couscous Salad is something that I have loved my entire life.
Salmon / ˈ s æ m ə n / is the common name for several species of ray-finned fish in the family Salmonidae. Other fish in the same family include trout, char, grayling, and whitefish. Salmon are native to tributaries of the North Atlantic (genus Salmo) and Pacific Ocean (genus Oncorhynchus).
To begin with this particular recipe, we have to first prepare a few components. You can cook salmon & couscous salad using 9 ingredients and 4 steps. Here is how you can achieve it.
The ingredients needed to make Salmon & Couscous Salad:
- Take 1 tbsp plus 1 tsp olive oil
- Take 1 lb skinless salmon fillet
- Get 1 Salt and pepper
- Prepare 1 cup couscous
- Make ready 1 small orange
- Take 1/4 cup snap peas, thinly sliced crosswise (about 1 cup)
- Prepare 1/2 small red onion, thinly sliced
- Make ready 1 cup fresh flat-leaf parsley, roughly chopped
- Get 1/4 cup fresh mint
It's equally delicious dressed in flavorful sauces or unadorned, simply prepared on the grill or in the pan with a little olive oil and salt. Salmon makes the perfect meal: easy to prepare and healthy. Try these delicious recipes any night of the week for a no-stress dinner. Canned salmon is a great, inexpensive source of proteins and omegas, and you may have stocked up on a few cans but not known what to do with them.
Steps to make Salmon & Couscous Salad:
- Heat 1 tsp oil in large nonstick skillet over medium heat. Season the salmon with 1/4 tsp each salt and pepper, and cook until opaque throughout, 4 to 6 minutes per side. Transfer to a plate; refrigerate until cool, about 15 minutes.
- Meanwhile, place the couscous in a large bowl. Add 1 cup hot tap water, cover and let sit for 5 minutes. Fluff with a fork.
- Using a vegetable peeler, remove 3 strips of zest from the orange. Thinly slice the zest and add it to the couscous along with the snap peas, onion, parsley, mint, remaining tbsp oil, 1/2 tsp salt and 1/4 tsp pepper. Squeeze in 2 tbsp orange juice and toss to combine.
- Using a fork, flake the salmon into large pieces. Gently fold the salmon into the couscous.
This tasty shelter-in-place salmon loaf is so good for you! I used a wild salmon filet and was worried that the topping would overwhelm the natural salmon goodness but it only added to it. I minced the garlic and mixed with the other ingredients (no food processesor necessary imo). I subbed fresh thyme for tarragon as I did not have any fresh tarragon. Salmon recipes are some of Food Network's most popular.
So that’s going to wrap this up with this special food salmon & couscous salad recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
