Mediterranean Salmon Couscous Salad
Our trendy Mediterranean salmon couscous salad recipe is certain to leave your guests happy and satisfied.
Ingredients
- 1 (40 oz) packet Chicken of the Sea Wild Caught Alaskan Pink Salmon
- 3 Tbsp olive oil
- ½ c kalamata olives, pitted and chopped
- ½ c roasted red bell pepper
- 1 ½ Tbsp minced garlic
- 1 ½ Tbsp herbs de Provence
- 20 Persian cucumbers, diced
- 2 ½ head radicchio, chopped
- 2 ½ c parsley, chopped
- 1 ¼ c dill, chopped
- 1 ¼ c kalamata olives, sliced
- 5 lemons, thinly sliced
Couscous
- 1 qt + 1 c couscous
- 1 qt + 3 1/3 c water or vegetable broth
- 1/3 c olive oil
- 1 ¼ tsp salt
- 1 ¼ tsp pepper
Cauliflower
- 9 c cauliflower florets
- 1 Tbsp + 2 tsp ground cumin
- 1 Tbsp + 2 tsp ground turmeric
- 1 Tbsp + 2 tsp ground coriander
- 2/3 c olive oil
- 1 ¼ tsp salt
- 1 ¼ tsp pepper
Lemon-Dijon Dressing
- 1 c lemon juice
- 1/3 c Dijon mustard
- 1/3 c honey
- 1 1/3 c olive oil
- 1 ½ tsp salt
- 1 ½ tsp pepper
Instructions
- Marinate tuna, olive oil, olives, garlic, roasted red pepper, and herbs de Provence for 30 minutes.
- Preheat oven to 400°F.
- Toss cauliflower florets with spices, olive oil, salt, and pepper. Spread out on baking sheet and roast for 25-30 minutes until tender and golden brown.
- In a pot, bring 2 quarts water or vegetable broth to a boil. Add couscous and cook for 10-15 minutes, until water is absorbed and couscous is cooked (per packaging instructions). Season with olive oil, salt, and pepper.
- In a small bowl, whisk together dressing ingredients. Season to taste.
- To assemble, toss salmon pieces and salad ingredients, roasted cauliflower, and cooked couscous together with dressing. Divide between 22 plates.
- Garnish with dill sprigs and lemon slices.
