Salmon Couscous Salad
This healthy and easy salad is designed to be made with precooked or leftover salmon. To quickly cook salmon, lightly brush with olive oil, then roast in a 450 degrees F oven until the fish is opaque and firm, 8 to 12 minutes.
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Nutrition per serving
Estimated values per serving.
Ingredients
- ¼ cup Sliced cremini mushrooms
- ¼ cup Diced eggplant
- 3 cups Baby spinach
- 2 tablespoons White-wine vinaigrette, divided
- ¼ cup Cooked Israeli couscous (preferably whole-wheat)
- 4 ounces Cooked salmon
- ¼ cup Sliced dried apricots
- 2 tablespoons Crumbled goat cheese
Method
- 1
Coat a small skillet with cooking spray and heat over medium-high heat. Add mushrooms and eggplant; cook, stirring, until lightly browned and juices have been released, 3 to 5 minutes. Remove from heat and set aside.
- 2
Toss spinach with 1 Tbsp. plus 1 tsp. vinaigrette and place on a 9-inch plate.
- 3
Toss couscous with the remaining 2 tsp. vinaigrette and place on top of the spinach. Place salmon on top. Top with the cooked vegetables, dried apricots, and goat cheese.
Make it fit your blood sugar goals
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Get GlucoForager freeThis recipe is general guidance, not medical advice. Carb needs depend on your treatment and goals, so check with your doctor, diabetes nurse or dietitian if you're unsure.