Salmon Couscous Salad
photo by GaylaJ
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 1⁄4 cups water
- 1 tablespoon olive oil (optional)
- 1 1⁄2 cups whole wheat couscous
- 1 lb cooked salmon
- 3⁄4 cup frozen baby peas
- 3⁄4 cup frozen extra sweet corn
- 1⁄4 vidalia onion, diced
- 1⁄4 cup chopped fresh parsley
- 1⁄4 cup chopped fresh dill
- 2⁄3 cup low-fat Italian salad dressing
- 3 tablespoons prepared mustard
- 1 lemon, juice of
- salt and pepper
directions
- 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.
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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.
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Reviews
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Very good! I had to sub a different sweet onion for the Vidalia, since they are out of season, and used regular Italian dressing, rather than low-fat; used Dijon for the "prepared mustard" and baby white corn (although yellow would have added prettier color). I chose this for the Pick A Chef game--it was a very tasty, refreshing salad. Thanks for posting!
RECIPE SUBMITTED BY
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<br>First question ? who?s Dorie? Well, she's my mother, and I love her dearly, though she had little to do with my interest in food. See, I just had to come up with a Zaar name, and my little-used ebay moniker popped into my head.
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<br>I love the 'Zaar and find so much inspiration from the recipies and the friendly community. I love to read recipes and cook, and I am often "creating" dishes. Sometimes I read a bunch of recipes about whatever I have in mind, and do things the way I think I would like them. Unfortunately, I usually don't measure, which is too bad, because they often come out great, and I would like to share them. Now that I am hanging out around the 'Zaar, I expect to be measuring more!
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<br>About reviews - I often don't follow recipes exactly. I look forward to writing about my experience/alterations, though I might not give a rating if my "altered" experience is not a fair assessment of the original recipe. I often find the star rankings difficult, but on the new Zaar, they seem to be assigned values, so I plan to use them. And, I want to add how helpful I have found other peoples reviews - I always read them when available. That's what makes this site so helpful! (Second besides the community.)
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<br>I'll write more about myself some day, and my wonderful relationship with food.
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<br>OK - it's someday - 2 things come to mind.
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<br>My favorite way to spend my birthday is to cook and invite people over (if only the house would clean itself - I don't have TIME for that!)
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<br>Another is that I like to eat everything, but I generally (doesn't that mean >50%) cook healthy. So far, this has meant looking for whole grain recipes, or taking other recipes and making them whole grain. Sometimes with mixed results.
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<br>I'd like to write a cookbook (and get rich from it, too.) I bet lots of people here feel that way. Truthfully, it sounds like a LOT of work. Especially as I am too lazy to measure things. LOL
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<br>Here is another peeve: the variable heat (capsaiasin?) in jalapenos! Why are some so hot, and the next one is so mild??? It is so hard to control the heat in dishes that way. Just can't tell from the outside. Well, Grrr...
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