SALMON COUSCOUS SALAD
Hot nights are inspiring cool, healthy salads! Just made this last night, and it was so pretty and so delicious I think I'll take it to my next potluck. This is sort of a different version of my Big Hit Couscous Salad (#175176), but much easier - much less prep - esp. if you have most ingredients on hand. I used frozen veggies. Prep time does not include optional chill time.
Provided by Dories Lori
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil the water and olive oil. When boiling, remove from heat, stir in the couscous, cover, and let sit for 5 minutes. Fluff with fork into a large bowl to cool.
- Flake the salmon and add to the bowl.
- Briefly steam the peas, rinse in cold water and add, then do the same for the corn.
- Add the onion, parsley and dill.
- Mix a bit of the dressing into the mustard to combine, then add the rest of the dressing and lemon juice.
- Sprinkle over the couscous, mixingly. (You know what I mean.) Taste to see if there's enough mustard and lemon for your taste. Mustard can be added thinned with liquid, such as more dressing, lemon juice, or water. Add salt and black pepper to taste.
- Chill for at least 2 hours if you have time, but it is good eaten right away, also. We enjoyed this on lettuce leaves with sliced tomatos, cucumbers, and corn chips.
- NOTES:.
- Add extra time if you need to cook the salmon. I didn't really have leftover salmon, so I poached a chunk in chicken broth and water to cover with added onion, lemon, parsley, dill, bay leaf, thyme, S&P. Was delish, and I used some liquid for ½ the couscous liquid. Saved the rest for another time. However, I am convinced this recipe would still taste delish with plain salmon.
- I imagine most kinds of mustard would be great, except I don't know about yellow?.
- Except the couscous, most measurements are an approximation, so please don't be afraid to change it to fit your tastes.
- I also noticed that the peas lost their bright green color overnight, so for brightest looks, add before serving.
Nutrition Facts : Calories 306.1, Fat 17, SaturatedFat 1.1, Cholesterol 1.6, Sodium 4532.9, Carbohydrate 28.6, Fiber 14, Sugar 6.5, Protein 18.2
CRISPY SALMON WITH CUCUMBER SALAD AND SPICY MAYO
These pan-fried salmon fillets get a light, crispy crust from arrowroot flour a gluten-free starch that's similar to cornstarch (which you can also use). The salmon is served with a spicy mayo and refreshing cucumber salad, for a meal that's full of crunch, snap and flavor.
Provided by Gabriela Rodiles
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Whisk together the vinegar, lime juice, sesame oil and a large pinch of salt in a large bowl. Thinly slice the cucumbers lengthwise about 1/8-inch thick with a mandoline or vegetable peeler. Add the cucumbers to the bowl with the dressing; add the cilantro and peanuts and toss until evenly coated. Taste and adjust the seasoning with more salt, if needed. Stir together the mayonnaise and chile-garlic sauce in a small bowl until smooth. Set both aside for serving.
- Heat the oil in a large nonstick skillet over medium heat. Season the salmon fillets with a large pinch of salt. Place the arrowroot or cornstarch in a medium shallow bowl or baking dish and whisk in the cayenne and 1/4 teaspoon salt. Dredge the salmon fillets until each side is well coated.
- Once the oil is shimmering and hot, carefully add the salmon. Cook until well browned and just cooked through, 4 to 5 minutes per side.
- Give the cucumber salad a toss, then transfer to a serving bowl. Place each salmon fillet on a plate, drizzle with the spicy mayo and serve with the cucumber salad.
CUCUMBER COUSCOUS SALAD
There's nothing like this crisp, cooling Cucumber Couscous Salad to make your taste buds do a happy dance! The veggie-laden dish makes a great summery side for cookouts, and the leftovers are perfect for the lunch box the next day. We'll be making this couscous salad with feta, cucumber and tomato all year long-it's just that good!
Provided by Betty Crocker Kitchens
Categories Lunch
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In 2-quart saucepan, heat 1 1/2 cups water to boiling. Stir in couscous blend (from kit). Reduce heat. Cover; simmer about 10 minutes, stirring occasionally, until tender. Drain; rinse with cold water, and drain well.
- Meanwhile, in medium bowl, beat oil, water and vinaigrette mix (from kit), using whisk.
- Add cucumber, roasted pepper, tomatoes, feta and olives; stir to combine.
- Stir in couscous blend. Serve immediately, or cover and refrigerate up to three days.
Nutrition Facts : Calories 210, Carbohydrate 21 g, Cholesterol 15 mg, Fat 2, Fiber 1 g, Protein 5 g, SaturatedFat 3 1/2 g, ServingSize About 3/4 Cup, Sodium 850 mg, Sugar 4 g, TransFat 0 g
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