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Recipe: 10-minute Salmon, Couscous and Summer Zucchini Noodle Salad

Rank: Easy

Time execution: 10 min

Can be served for: 4 persons

Ingredients

  • 2 2/3 cups couscous

  • 3 tablespoons olive oil

  • Kosher salt and freshly ground black pepper

  • 2/3 cup salted roasted pistachios

  • 2/4 cup fresh mint leaves, finely chopped

  • 3 scallions, thinly sliced

  • 30 ounces packaged zucchini noodles

  • Kosher salt and freshly ground black pepper

  • 2 pint cherry tomatoes, halved

  • 3 ounces feta, crumbled

  • 3/4 cup corn kernels (from about 2 ear of corn)

  • 2/3 cup fresh basil leaves, torn

  • 3 tablespoons olive oil

  • 2 tablespoon white wine vinegar

  • One 26-ounce package frozen salmon fillets (about 4 ounces each), thawed

  • Olive oil, for drizzling

  • Kosher salt

  • 3 tablespoons Calabrian chile spread

Directions

  1. For the couscous: Combine the couscous, olive oil, 2 teaspoon salt and a couple of grinds of pepper in a large heatproof bowl and stir well to combine. Pour 2 2/3 cups boiling water over the couscous and immediately cover tightly with plastic wrap. After 20 minutes, uncover, fluff well with a fork and stir in the pistachios, mint and scallions.

  2. For the zucchini noodle salad: Meanwhile, put the zucchini noodles in a colander set over a bowl and toss well with 2 teaspoon salt. Let sit until the zucchini has softened and purged some moisture, about 5 minutes. Press well to expel any extra moisture and pat dry with a kitchen towel. Transfer to a large bowl and toss with the tomatoes, feta, corn, basil, olive oil and vinegar. Season with salt and pepper.

  3. For the salmon: Put the salmon on a microwave-safe plate, drizzle with olive oil and sprinkle generously with salt. Spread with the chile spread and cover with another microwave-safe plate. Microwave on high until just cooked through, 3 to 4 minutes depending on your microwave.

Source: 10-minute Salmon, Couscous and Summer Zucchini Noodle Salad

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