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- Dressing ingredients
- 1/3 cup olive oil
- 1 clove garlic, minced
- 2 tsp. honey
- 2 tsp. Dijon mustard
- 2 Tbsp. lemon juice
- 1/2 tsp. dill weed
- Salt and pepper
- Salad ingredients
- 1-1/2 cups cooked couscous, cooled
- 2/3 cup chopped cucumber
- 1/3 cup minced red onion
- 2 portions of salmon, cooked, cooled and flaked
- 1/3 cup crumbled feta cheese
- 2 tsp. parsley flakes
Whisk together all the dressing ingredients and set aside.
In a bowl, stir together couscous, cucumber and onion. Stir in the dressing and mix well. Gently stir in the salmon, feta, and parsley. Serve. Yield: 2 servings if that is all you’re eating.
NOTE: This recipe started at dishingouthealth.com. I adjusted it to what I had on-hand. I have salmon, lots and lots of salmon. I had leftover couscous from dinner two nights ago during the Snowpocalypse power outage that lasted 24 hours (8pm Wednesday to 8pm Thursday). We got 30+ inches of snow from 3pm Wednesday to 3pm Friday. The nice thing about having a gas range is all you need is a match and you can eat a simple dinner like leftover African Salmon Peanut Soup over couscous. But then I discovered I had made too much couscous in the dark. So, rather than throwing it away, I shoved it into the refrigerator when the power came back on. And then I stumbled upon this recipe on Pinterest and voila here we are. This Mediterranean Salmon Salad is really tasty and we had a nice lunch today while staring at the white winter wonderland around us.
- Dressing Ingredients
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 2 Tbsp. fresh ginger, grated
- 1/4 tsp. crushed red pepper flakes
- 3 Tbsp. honey
- 2 Tbsp. cider vinegar
- Zest of one orange
- Salmon Ingredients
- 1/2# salmon pieces, bones and skin removed
- Favorite rub or seasoning salt
- Olive oil for frying salmon pieces
- Salad Ingredients
- Lettuce pieces, about 2 cups
- 1 orange, peeled and sliced
- 1/2 cucumber, sliced
- 1 avocado, cut into chunks
- 1/4 cup red onion, finely sliced
- 1/4 cup pistachios, shelled, roasted, and salted
Dressing: In a small saucepan heat the olive oil. Stir in the garlic, ginger, and pepper flakes. Saute for a few minutes until garlic and ginger are fragrant. Stir in honey, vinegar, and orange zest. When it starts to foam, remove from heat and set aside.
Salmon: Season the salmon with your favorite rub or seasoning salt or just salt and pepper. Heat olive oil in a skillet to hot hot. Sear the salmon quickly on both sides. Cook all the way through until it easily flakes with a fork. Remove from heat and set aside.
Salad Assembly: In separate bowls lay out beds of lettuce. Sprinkle around the orange, cucumber, avocado, and red onion. Place the salmon pieces on top. Just before serving, pour the warm dressing over the bowls. Sprinkle each bowl with pistachios. Serve.
YIELD: 2 large bowls as a main dish or more small ones.
NOTES: This delectable beauty comes from Gimme Some Oven. She uses almonds and sesame seeds instead of pistachios. It looks so good, but I went with the pistachios instead. Make sure to use a hearty lettuce, like romaine or iceberg, so it doesn’t get soggy under the warm dressing. I used a pre-measured frozen ginger mash, so it didn’t take very long to saute the garlic and ginger together. I prepped all the dressing ingredients ahead so I could just add them without having to stop mid-process. This was amazingly delicious.
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