Salmon Couscous Salad with Blue Cheese and Dried Cranberries
Lighten up that Hanukkah celebration. Yeah, yeah, I’ve been going on and on about fried food. There’s nothing like it with its crunchy wonderfulness.
But last night our local Hadassah had its annual Hanukkah-time potluck dinner, especially to thank all the women who bake every two weeks for the Hadassah-sponsored teas at Stamford Hospital’s cancer center (which I have to say are wildly welcome and a raging success!).
I didn’t want to bring fried. It doesn’t travel well. Fried gets soggy when you tote it anywhere (although someone brought 3 different kinds of latkes and they crisped up nicely).
And I figured everyone there had already had their fill of the stuff.
So I cooked this really easy, pretty, colorful, light-but-filling Salmon-Couscous Salad. Everyone loved it. Use it year ‘round. Whenever.
Salmon Couscous Salad with Blue Cheese and Dried Cranberries
1 pound fresh salmon
olive oil or vegetable oil
1-1/2 cups Israeli couscous
1 cup thawed frozen peas
3/4 cup crumbled blue cheese
4 medium scallions, chopped
1/2 cup dried cranberries
2 teaspoons grated fresh orange peel
1 tablespoon chopped fresh dill
2 teaspoons chopped fresh mint
1/4 cup vegetable oil
2 tablespoons lemon juice
2 tablespoons orange juice
salt and freshly ground black pepper to taste
Preheat a broiler, grill pan or outdoor grill. Brush the salmon with a film of olive oil or vegetable oil. Cook for 8-10 minutes or until the salmon is cooked through. Remove the fish to a cutting board, let cool and cut into small chunks. Cook the couscous until al dente, drain and place in a bowl. Add the fish, peas, cheese, scallions, cranberries, orange peel, dill and mint. Toss ingredients to distribute them evenly. Pour in the vegetable oil, lemon juice and orange juice and toss ingredients. Season to taste with salt and pepper. Let rest for at least 15 minutes before serving. Makes 4 servings