Hot-smoked salmon & couscous salad
This Hot-smoked salmon & couscous salad combines the smoky flavor of salmon with zesty oranges and crunchy hazelnuts for a refreshing dish. Ideal for a nutritious lunch or light dinner, it's easy to prepare and perfect for showcasing vibrant ingredients.
Cook time 15 min
Prep time 0 min
Ingredients:
1 cup couscous1/3 cup sun-dried tomatoes
3 oranges
2 shallots
1/3 cup hazelnuts
1 cup fresh parsley
12 oz salmon
1/4 cup olive oil
1 tsp spice mix
This Hot-smoked salmon & couscous salad is a delightful dish that combines vibrant flavors and textures. Perfect for a nutritious lunch or light dinner, the salad features smoky salmon, tangy sun-dried tomatoes, and a zesty orange dressing. It’s an easy and quick recipe that’s sure to impress your taste buds.
Instructions:
- Place 1 cup couscous in a large heatproof bowl.
- Pour over 1 cup of boiling water, cover, and let it sit for 10 minutes, or until the couscous has absorbed all of the water.
- Fluff the couscous with a fork to separate the grains.
- Chop the sun-dried tomatoes into small pieces.
- Add the chopped sun-dried tomatoes to the couscous, mixing well to combine.
- Peel the oranges and remove the white pith.
- Using a sharp knife, segment the oranges by cutting between the membranes.
- Reserve the orange segments and squeeze any remaining juice from the membranes into a small bowl.
- Finely slice the shallots and add to the couscous mixture.
- In a dry pan, toast the hazelnuts over medium heat until they are golden brown and fragrant.
- Remove from the heat, let cool slightly, and chop them roughly.
- Add the chopped hazelnuts to the couscous mixture.
- Chop the fresh parsley and add to the couscous mixture.
- Flake the hot-smoked salmon into bite-sized pieces and gently incorporate into the couscous mixture.
- In the bowl with the reserved orange juice, whisk in 1/4 cup olive oil and 1 tsp of your chosen spice mix.
- Pour the dressing over the couscous salad and toss gently to ensure everything is evenly coated.
- Transfer the salad to a serving dish.
- Garnish with additional parsley or orange segments, if desired.
- Serve the hot-smoked salmon and couscous salad chilled or at room temperature. Enjoy this vibrant and nutritious dish as a light main course or a hearty side.
This Hot-smoked salmon & couscous salad is an excellent choice for a wholesome yet exciting meal. The combination of fresh ingredients, aromatic spices, and smoky salmon will leave you wanting more. Enjoy your delightful and nutritious salad!
Hot-smoked salmon & couscous salad FAQ:
Let the couscous sit covered for 10 minutes to allow it to absorb the boiling water completely.
You can substitute quinoa, farro, or orzo for couscous if you're looking for a gluten-free or different grain alternative.
Store leftovers in an airtight container in the refrigerator for up to 2 days. The flavors may intensify as it sits.
Toast hazelnuts until they are golden brown and fragrant, typically about 5-7 minutes, but watch closely to prevent burning.
It’s recommended to use hot-smoked salmon for its unique flavor, but if using fresh salmon, ensure it's cooked thoroughly before adding.
Cooking Tips:
- To achieve the perfect couscous texture, ensure you fluff it gently with a fork after cooking.
- Toast the hazelnuts in a dry pan over medium heat for a few minutes to enhance their flavor before adding to the salad.
- Use freshly squeezed orange juice for the dressing to get the most vibrant citrus flavor.
Nutrition Facts
4 ServingsCalories 330kcal
Protein 24g
Carbohydrates 40g
Fiber 7g
Sugar 18g
Fat 24g
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