Volcano Salmon Salad

Recipe Ingredients

1 lb	454g / 16oz	Skinned salmon fillet
1 tablespoon	15ml	Olive oil - plus
1 teaspoon	5ml	Olive oil
1/4 cup	59ml	Fresh lemon juice
1/2 teaspoon	2.5ml	Kosher salt
2 teaspoons	10ml	Asian chile sauce (sambal oelek) - or more to taste
		(or 1 tspn dried hot red pepper flakes)
4 cups	640g / 22oz	Cooked couscous or rice
1/2		Watercress - rinsed, separated
		(or 2 tightly-packed cups washed, torn
		Fresh spinach)
18		Cherry tomatoes - halved
1 cup	16g / 0.6oz	Minced fresh cilantro or Italian parsley
1/2 cup	31g / 1.1oz	Finely-chopped green onions

Recipe Instructions

Seafood Alternatives: catfish, snapper, halibut, mahimahi, swordfish

Rub each side of the salmon with 1/2 teaspoon of the olive oil. Grill the salmon over a medium-hot fire for 2 minutes per side to sear the outside. Continue grilling over moderate fire toward the edge of the grill until opaque through but still moist, 2 to 3 minutes per side. Alternatively, broil the salmon in the oven.

Stir together the lemon juice, salt, chile sauce and remaining 1 tablespoon oil for the dressing. In a large bowl, toss the couscous, watercress, tomatoes, cilantro and green onions.

Pour the dressing over the couscous mixture and toss well to coat. Break the salmon into large chunks, discarding any bone, and add it to the salad. Gently toss and serve.

This recipe yields 4 servings.

Source:
Simply Seafood (recipe archive) at http://www.simplyseafood.com

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