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Salmon Salad with Couscous, Blue Cheese and Dried Cranberries


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Salmon Salad with Couscous, Blue Cheese and Dried Cranberries


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Salmon Salad with Couscous, Blue Cheese and Dried Cranberries


  • Ready Time : 0 min




  • 16-20 ounce fresh salmon, about 1-1/4-inches thick
  • olive oil or vegetable oil
  • 1-1 1/2 cups Israeli couscous
  • 1 cup thawed frozen peas
  • 3/4 cup crumbled blue cheese
  • 4 scallions, chopped
  • 1/2 cup dried cranberries
  • 2 teaspoons grated fresh orange peel
  • 1 tablespoon chopped fresh dill
  • 2 teaspoons chopped fresh mint
  • 1/4 cup vegetable oil
  • 2 tablespoons lemon juice
  • 2 tablespoons orange juice
  • salt and freshly ground black pepper to taste


Preheat a grill, broiler or grill pan.

Brush the salmon with a film of vegetable oil and grill, broil or pan-broil for about 4 minutes per side or until cooked but still rare.

Remove the fish from pan to a cutting board and cut into chunks and set aside to cool slightly.

Cook the couscous until al dente, drain and place in a large bowl. Add the peas, cheese, scallions, cranberries, orange peel, dill and mint. Toss gently to distribute the ingredients evenly.

In a small bowl mix the vegetable oil, lemon juice and orange juice. Pour over the ingredients and toss. Season to taste with salt and pepper.


About Ronnie Fein


Ronnie Fein has been a freelance food and lifestyle writer since 1980. She has her own food blog, called Kitchen Vignettes. Ronnie is the author of Hip Kosher and operates the Ronnie Fein School of Creative Cooking in Stamford, Connecticut, where she lives with her husband. She has two married daughters and four grandchildren.

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