Salmon Couscous Salad Recipe
This healthy and easy salad is designed to be made with precooked or leftover salmon. To quickly cook salmon, lightly brush with olive oil, then roast in a 450 degrees F oven until the fish is opaque and firm, 8 to 12 minutes.
Ingredients
- ¼ cup sliced cremini mushrooms
- ¼ cup diced eggplant
- 3 cups baby spinach
- 2 tablespoons white-wine vinaigrette divided
- ¼ cup cooked Israeli couscous preferably whole-wheat
- 4 ounces cooked salmon
- ¼ cup sliced dried apricots
- 2 tablespoons crumbled goat cheese (1/2 ounce)
Instructions
- Coat a small skillet with cooking spray and heat over medium-high heat. Add mushrooms and eggplant; cook, stirring, until lightly browned and juices have been released, 3 to 5 minutes. Remove from heat and set aside.
- Toss spinach with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.
- Toss couscous with the remaining 2 tsp. vinaigrette and place on top of the spinach. Place salmon on top. Top with the cooked vegetables, dried apricots, and goat cheese.
Notes
Tip: To make a quick white-wine vinaigrette, whisk 2 Tbsp. white-wine vinegar with 1/8 tsp. each salt and pepper. Slowly whisk in 1/4 cup extra-virgin olive oil until blended. Extra dressing will keep, covered, in the refrigerator for up to 5 days. Bring to room temperature before using.