Salmon & Couscous Salad

Source : 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...

PreTime
more Minutes
CookTime
a few Minutes
Yield
Some Servings

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at : October 1, 2022

Step:

  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.


Ingredients

  1. 1 tbsp plus 1 tsp olive oil
  2. 1 lb skinless salmon fillet
  3. 1 Salt and pepper
  4. 1 cup couscous
  5. 1 small orange
  6. 1/4 cup snap peas, thinly sliced crosswise (about 1 cup)
  7. 1/2 small red onion, thinly sliced
  8. 1 cup fresh flat-leaf parsley, roughly chopped
  9. 1/4 cup fresh mint

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