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