Recipe courtesy of Food Network Kitchen

10-minute Salmon, Couscous and Summer Zucchini Noodle Salad

Getting reviews...
This recipe is sponsored by Target. When the dog days of summer arrive, here's a quick and easy solution for getting dinner on the table in no time, without heating up your stove--or the house.
Save Recipe
  • Level: Easy
  • Total: 10 min
  • Active: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Couscous:

Zucchini Noodle Salad:

Salmon:

Directions

Special equipment:
an electric tea kettle; a microwave
  1. For the couscous: Combine the couscous, olive oil, 1 teaspoon salt and a couple of grinds of pepper in a large heatproof bowl and stir well to combine. Pour 1 1/2 cups boiling water over the couscous and immediately cover tightly with plastic wrap. After 10 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 1 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, 2 to 3 minutes depending on your microwave.  

Related Pages