Recipe: Chilled Salmon Salad with Couscous, Snap Peas, Orange and Mint

by Sana Sandström

Salmon and CouscousAs the summer heat rises, cool off with a chilled salmon salad. Our recipe has a touch of orange zest that adds a bite, snap peas to add crunch and a topping of refreshing mint to cool the palate.

You can use up that salmon fillet left over from last night's barbecue or cook up a fresh piece from the seafood aisle. Either way, you'll have an easy and tasty meal.

For a gluten-free meal, cook up a batch of quinoa or lentils and substitute for the couscous and water. If you'd prefer a low carb meal, add one to two cups of baby green or arugula lettuce and skip the couscous.

Chilled Salmon Salad with Couscous, Snap Peas, Orange and Mint

Prep time: 20 minutes | Total time: 30 minutes | Yield: 4 servings

Ingredients

• 1 tablespoon plus 1 teaspoon olive oil
• 1 pound skinless salmon fillet
• salt and pepper
• 1 cup couscous, preferably whole-wheat
• 1 cup hot tap water
• 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, torn

Directions

In a large skillet, heat 1 teaspoon oil over medium heat. Season the salmon with salt and pepper and cook until opaque, about 4 to 6 minutes per side, depending on the fillet's thickness.

Transfer the salmon to a plate and refrigerate until cool.

Meanwhile, combine the couscous and water in a bowl. Cover and let sit for 5 minutes. Fluff with a fork.

Use a vegetable peeler or a zester to remove 3 strips of zest from the orange. Slice the zest thinly. Use small pieces for a subtle flavor and wider slices for a maximum flavor. Squeeze 2 tablespoons juice from the orange and set aside.

Add the zest, snap peas, onion, parsley and mint to the couscous. Drizzle with 1 tablespoon oil, 2 tablespoons orange juice and salt and pepper to taste. Toss to combine.

Using a fork, flake the salmon into large pieces. Add to the couscous and gentle fold to combine. Serve on lettuce leaves with French beans with almonds, baby carrots and garlic bread.

Cook's Note

Research strongly indicates that the omega-3s fatty acids can boost heart health and lower triglycerides. They may help with other conditions, like rheumatoid arthritis, depression, prenatal health and asthma.

Both salmon and olive oil are high in omega-3s. Cook up this recipe and you're giving your health and your taste buds a treat.