Salmon Cucumber Couscous Salad

Name: Salmon Cucumber Couscous Salad
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings freshly ground black pepper to taste; 2 stalks celery, chopped; 1 large cucumber, chopped; 1 teaspoon dried dill weed; 1 teaspoon chopped fresh parsley; 3 Tbsps extra-virgin olive oil, or to taste; 1 Tbsp lemon poppy seed dressing; 170 grams skinless, boneless salmon, drained and flaked; 4 servings salt, to taste; 1 tomato, chopped; 473 milliliters water; 1 Tbsp distilled white vinegar, or to taste; 237 milliliters whole wheat couscous

Salmon Cucumber Couscous Salad requires around 30 minutes from start to finish. This recipe serves 4. Watching your figure? This dairy free and pescatarian recipe has 402 calories, 18g of protein, and 15g of fat per serving. Head to the store and pick up distilled vinegar, salt, cucumber, and a few other things to make it today. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. It works well as a main course.

Instructions

Bring the water to a boil in a saucepan over high heat.

Ingredients you will need

Water

Equipment you will use

Sauce Pan

Remove from the heat, and stir in the couscous. Cover, and let stand for 3 to 5 minutes, then fluff with a fork. Rinse couscous with cold water in a colander set in the sink. Once cooled, pour couscous into a large bowl.

Ingredients you will need

Couscous

Water

Equipment you will use

Colander

Bowl

Add salmon, cucumber, celery, tomato, dill weed, parsley, salt, and pepper.

Ingredients you will need

Dill

Cucumber

Parsley

Celery

Pepper

Salmon

Tomato

Salt

Whisk together lemon poppy seed dressing, olive oil, and vinegar in a small bowl.

Ingredients you will need

Poppy Seeds

Olive Oil

Vinegar

Lemon

Equipment you will use

Whisk

Bowl

Pour dressing over salad, and toss to coat.

Equipment

Ingredients

Servings:

4servings

freshly ground black pepper to taste 2stalks

celery, chopped 1large

cucumber, chopped 1teaspoon

dried dill weed 1teaspoon

chopped fresh parsley 3Tbsps

extra-virgin olive oil, or to taste 1Tbsp

lemon poppy seed dressing 170grams

skinless, boneless salmon, drained and flaked 4servings

salt, to taste 1

tomato, chopped 473milliliters

water 1Tbsp

distilled white vinegar, or to taste 237milliliters

whole wheat couscous

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is A to Z Chardonnay. It has 4.2 out of 5 stars and a bottle costs about 15 dollars.