Recipes 2014- Couscous Salad Cool Salmon and with Snap Peas

Recipes 2014- Couscous Salad Cool Salmon and with Snap Peas 


ingredients 

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 red onion, thinly sliced

1 cup(s) fresh flat-leaf parsley, roughly chopped

1/4 cup(s) fresh mint, torn

 Directions

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 


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