Salmon & Couscous Salad

Name: Salmon & Couscous Salad
Total time: 900 s
Yield: 2 servings
Cuisine: American
Ingredients: 1 tbsp plus 1 tsp olive oil; 1 lb skinless salmon fillet; 1 Salt and pepper; 1 cup couscous; 1 small orange; 1/4 cup snap peas, thinly sliced crosswise (about 1 cup); 1/2 small red onion, thinly sliced; 1 cup fresh flat-leaf parsley, roughly chopped; 1/4 cup fresh mint

Jon Zatkoff @jonzatkoff

Salmon & Couscous Salad

Jon Zatkoff @jonzatkoff

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Ingredients

15 mins

2 servings

1 tbspplus 1 tsp olive oil
1 lbskinless salmon fillet
1Salt and pepper
1 cupcouscous
1 smallorange
1/4 cupsnap peas, thinly sliced crosswise (about 1 cup)
1/2 smallred onion, thinly sliced
1 cupfresh flat-leaf parsley, roughly chopped
1/4 cupfresh mint

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Steps

15 mins

1

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.
2

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.
3

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.
4

Using a fork, flake the salmon into large pieces. Gently fold the salmon into the couscous.