Alaska Salmon Couscous Salad

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Alaska Salmon Couscous Salad

Serves: 24 (10 oz.) Servings


	Ingredients 2 cups sweet red pepper, diced 2 cups green bell pepper, diced 2 cups carrots, shredded 2 cups shiitake mushrooms, fresh, sliced 1 cup onions, small dice 3 qts fish or vegetable stock Salt, as needed 1/2 tsp pepper 1 qt + 3-1/2 cups couscous, plain 3 (14-3/4 oz each) cans Alaska Canned Salmon Balsamic Vinegar Dressing 2 cups balsamic vinegar 1 cup olive oil 1/2 cup basil, fresh, chopped 1/4 cup Dijon-style mustard 1 tsp salt 1 tsp sugar 1/2 tsp pepper 24 Lettuce Leaves

Method

Saute peppers, carrots, mushrooms and onion in oil until crisp-tender, about 3 to 5 minutes.

Add stock and seasonings. Bring mixture to boil. Stir in couscous, remove from heat, cover and let stand 5 minutes. Fluff couscous with fork. Drain and break salmon into chunks.

Combine vinegar, oil, basil, mustard, salt, sugar and pepper; mix well. Add salmon and dressing to couscous and mix well.

To serve: serve 10 ounces per portion on lettuce lined plate. Garnish with basil if desired.

Recipe and Photo Courtesy of The Alaska Seafood Marketing Institute.