Salmon Salad with Couscous, Blue Cheese and Dried Cranberries

• 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.