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

Name: Cool Salmon and Couscous Salad with Snap Peas, Orange and Mint
Prep time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 tbsp. olive oil; 1 lb. skinless salmon fillet; Kosher salt and pepper; 1 c. couscous; 1 small orange; 1/4 c. snap peas; 1/2 small red onion; 1 c. fresh flat-leaf parsley; 1/4 c. fresh mint

By Woman's Day Kitchen Published: Oct 18, 2013

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Yields:

Prep Time:

20 mins

Total Time:

30 mins

Cal/Serv:

424

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Snap peas work wonders for this fresh salad, providing crunch and color, while the orange zest adds bite. For maximum flavor, use big zest strips, taken from a navel orange free of spots.

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Directions

1. Step 1Heat 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.
2. Step 2Meanwhile, 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. Step 3Using 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. Step 4Using a fork, flake the salmon into large pieces. Gently fold the salmon into the couscous.