If you just so happen to live in a place that’s somewhat warm or the weather will be nice this weekend, I think a Valentine’s Day picnic would totally be the way to go. After all, it’s not often that Valentines falls on a Saturday, so why not take to the outdoors for a boozy lunch? Today, I’ve got a great Orange Scented Salmon Cous Cous salad that’s hearty, healthy and can be eaten cold or at room temperature, making it perfect to pack up and take along. Just pack a bottle of your favorite, crisp white wine, maybe some cheese and crackers and Wednesday’s dessert (definitely be sure to come back for that) and you’ve got a great picnic lunch ready to go. Enjoy this Orange Scented Salmon Cous Cous Salad!
Orange Scented Salmon Cous Cous SaladSERVES 4-6 PrintDownload
- 1 8-10 oz salmon filet, skin removed
- 1 cup of cous cous, I used whole wheat
- 1/2 cup water
- 1/2 cup of vegetable broth
- 1 medium orange, juice and zest
- 2 cups of snap peas
- 1 medium shallot
- 2 Tbsp fresh chopped chives
- olive oil
- salt and pepper
- Place the salmon filet on a piece of tin foil (enough to make a packet with). Sprinkle with a little salt and pepper and drizzle with about 1-2 teaspoons of olive oil. Wrap the foil up, place the packet on a baking sheet in case it drips and bake in a 350 oven for about 15 minutes. Be careful not to over bake it, but make sure it's cooked through. Remove from the oven and flake it into pieces.
- Bring the water and vegetable broth to a boil. In a large bowl, add the uncooked cous cous, orange zest and orange juice. When the liquid has boiled, pour it over the cous cous and cover the bowl with plastic wrap. Set aside.
- While the salmon and cous cous are cooking, bring a small stockpot full of water to a boil. Add about 1 tablespoon of salt to it. When the water is boiling, add the snap peas and cook for about a minute or so until they become bright green. Immediately drain the peas and run cold water over them to stop the cooking.
- Remove the plastic wrap from the cous cous and fluff with a fork. Thinly slice the shallot and add it to the cous cous. Next add the snap peas, flaked salmon, 1/4 teaspoon of salt and pepper. Toss to combine. Add in the chives and about 2 tablespoons of olive oil. Toss again and taste to adjust the seasoning. Can be eaten at room temperature or cold.