Originally Posted in Brown Box Organics Newsletter 2013.
Salmon Cous Cous Salad featuring Snap Peas and Citrus
This recipe is a great seasonal transition recipe. You can find all of the ingredients on the BBOC web site!
- 1 tablespoon(s) (plus 1 tsp) olive oil
- 1 pound(s) skinless salmon fillet
- Kosher salt and pepper
- 1 cup(s) couscous, preferably whole-wheat
- 1 small orange
- 1/4 cup(s) snap peas, thinly sliced crosswise (about 1 cup)
- 1/2 small sweet onion, thinly sliced
- 1 cup(s) fresh flat-leaf parsley, roughly chopped
- Heat 1 tsp of the oil in a 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.