Canned salmon gets a fresh and flavorful facelift in this Mediterranean Salmon Couscous Salad! An easy to make main dish salad that’s as healthy as it is delicious!
I am an official ambassador for Chicken of the Sea. Chicken of the Sea provided me with EZ-Open cans for the purpose of this post, as well as compensation for my time. As always, all opinions are my own.
When you grab a can of tuna or salmon from your pantry what’s the first thing that comes to mind to make with it? My guess is a sandwich or the infamous retro creamy, cheesy, noodle casserole were your first thoughts. Growing up a tuna sandwich was a weekly lunch for me and tuna noodle casserole was for dinner at least a couple times a month.
I’m not gonna lie, I loved all the mayonnaise, cheese and condensed soups back in the day, what kid didn’t?! The older I get though, the more my tastes change, I learn more about what’s in my food and how it affects my health and unfortunately I can’t always eat the way I did when I was a kid.
Luckily there’s more ways to use canned fish than the two listed above. In fact, I think there are far better ways to use it. Not only is the recipe for this Mediterranean Salmon Couscous Salad an easy to make lunch or dinner, but it’s one you can feel good about eating as well.
What you won’t find in this recipe is condensed soup, mayo or cheese, but what you will find is a ton of Mediterranean flavor! Roasted red peppers, Greek olives, cherry tomatoes, canned salmon, parsley, Israeli (pearled) couscous and a wonderful lemon vinaigrette to bring it all together.
Canned salmon is an ingredient I always have in my pantry. I don’t use many canned goods, but fish is one of them. When Chicken of the Sea approached me to come up with a easy and healthy recipe using their Skinless, Boneless Pink Salmon in EZ-Open Cans I jumped at the chance!
February is heart health month and one way to keep that heart healthy is to include more seafood in your diet. The 2016 Dietary Guidelines advises eating 2-3 servings of seafood per week to greatly improve your overall health. Chicken of the Sea® Skinless, Boneless Pink Salmon in EZ-Open Cans not only makes this easy, but budget friendly as well.
Chicken of the Sea’s Go Fish! #EatMoreSeafood campaign is helping you achieve your new year’s resolution by providing healthy solutions to inspire and encourage eating more seafood in 2017. They’re offering healthy tips, tricks and recipe suggestions using their sustainable seafood products on their social media channels and website and even giving away prizes!
Get creative with your canned seafood this year and think beyond that not so healthy sandwich and casserole. This Mediterranean Salmon Couscous Salad may end up being your new go-to budget friendly, easy to make dinner for those busy weeknights. Enjoy!
Between January 9-March 15, you can enter the Go Fish #EatMoreSeafood contest via digital form on COS’s Website or Facebook page or use the hashtag #EatMoreSeafood on Twitter or Instagram. Each week winners will be chosen from their comments of shared tips, recipes, facts or inspiration. Each weekly winner will receive a $100 VISA gift card and an Eat More Seafood resource deck of cards. The grand prize winner will win Chicken of the Sea® seafood for a year!
Yields 4 servings
Canned salmon gets a fresh and flavorful facelift in this Mediterranean Salmon Couscous Salad! An easy to make main dish salad that's as healthy as it is delicious!
15 minPrep Time
10 minCook Time
25 minTotal Time
Save RecipeIngredients
- 1 cup uncooked Israeli (pearled) couscous, orzo may also be used
- 1 Chicken of the Sea® Skinless, Boneless Pink Salmon in EZ-Open Cans , drained
- 1/3 cup jarred roasted red peppers, diced
- 1/4 cup Kalamata/Greek olives, chopped
- 1/4 cup diced red onion
- 3 tablespoons chopped flat leaf parsley
- Zest of a lemon
- Kosher salt and fresh ground black pepper to taste
- Juice of a lemon
- 1 tablespoon water
- 2 teaspoons extra virgin olive oil
- 2 teaspoons Dijon mustard
- 1 1/2 teaspoons honey
- Kosher salt and fresh ground black pepper to taste
Instructions
- Cook the Israeli couscous according to package instructions.
- Once the couscous is cooked, rinse it under cold water then add it to a large serving bowl.
- Add all of the salad ingredients to the bowl and toss together.
- In a small bowl whisk together the ingredients for the lemon vinaigrette then pour over the salad.
- Stir everything together until coated in the vinaigrette.
- Taste, then season with salt and pepper as needed.
- Serve immediately or cover and refrigerate until ready to serve.
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