Restaurants›Samantha's Tap Room & Wood Grill›Chopped Salmon Recipe

Chopped Salmon Recipe

Inspired by Samantha's Tap Room & Wood Grill
Time30m
Serves4

arugula, couscous, dried cranberries, sunflower seeds, feta cheese, dried corn & pesto buttermilk dressing

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Ingredients

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Salad Ingredients

Method

Preparation Steps

1

Cook the Couscous

In a medium saucepan, bring 1.5 cups of water to a boil. Add the dry couscous, cover, and remove from heat. Let it sit for 5 minutes, then fluff with a fork.

2

Prepare the Salmon

Season the salmon fillets with salt and pepper. In a skillet over medium heat, cook the salmon for about 4-5 minutes on each side, or until cooked through. Remove from heat and chop into bite-sized pieces.

3

Mix the Salad

In a large bowl, combine the arugula, cooked couscous, dried cranberries, sunflower seeds, feta cheese, and dried corn. Gently toss to combine.

4

Add the Salmon

Add the chopped salmon to the salad mixture and carefully fold in.

5

Prepare the Dressing

In a separate small bowl, mix together pesto and buttermilk to make the dressing. Adjust the consistency with more buttermilk if necessary.

6

Serve

Drizzle the pesto buttermilk dressing over the salad and toss gently just before serving.