Salmon Salad with Fennel and Strawberries #OurFamilyTable

Pearl couscous, napa cabbage, and fennel tossed with a healthy and delicious  yogurt dressing, topped with roasted salmon and garnished with strawberries.  This is sure to become a summertime favorite.

Join the From Our Dinner Table Group as we share our favorite Summer Salads......

Christie of A Kitchen Hoor's Adventures and Heather of Hezzi D's Books and Cooks invite us each week to join them in sharing recipes from Our Dinner Table.  This week they asked that we share Summer Salad recipes.

This is what the others are bringing to the party this week......

Summer Salads

• Broccoli Waldorf Salad by Art of Natural Living
• Easy Cucumber Onion Salad by Hezzi-D's Books and Cooks
• Fresh Summer Corn Salad by Home Sweet Homestead
• Layered Salad with Green Goddess Dressing by Delaware Girl Eats
• Lephet Thoke (Burmese Fermented Tea Leaf Salad) by Culinary Adventures with Camilla
• Salmon Salad by A Day in the Life on the Farm
• Salatet Fool Akhdar - Libyan Bean and Artichoke Salad by Pandemonium Noshery
• Tex-Mex Steak Salad with Chipotle Ranch Dressing by A Kitchen Hoor's Adventures

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you're at it, join our Pinterest board, too!

I found the recipe that I'm sharing today in Cuisine at Home.  It was perfect because I had some leftover Oven Roasted Salmon in the freezer.  I made some changes to the recipe.  I used less honey and lime than called for in the dressing.   I used the leftover salmon instead of roasting fresh and I cooked the fennel with the couscous instead of adding raw to the salad.  I love fennel, when it's cooked.  Raw fennel?  Not so much.

This is a perfect salad for using leftover roasted or grilled salmon but it is delicious enough for you to want to cook the salmon just in order to make this great main dish summer salad.

#maincoursesalads, #salad, #salmon

Entrees, Seafood, Fish, Main Course Salads, Salad

American

Yield: 4 servings

Author: Wendy Klik

Salmon Salad with Couscous, Fennel and Strawberries

prep time: 20 Mcook time: 10 Mtotal time: 30 M

Pearl couscous, napa cabbage, and fennel tossed with a healthy and delicious yogurt dressing, topped with roasted salmon and garnished with strawberries. This is sure to become a summertime favorite.

ingredients:

• 1 (5 oz) container Plain Greek Yogurt
• 1/2  c. extra virgin olive oil
• juice of 1 lime
• 1 T. honey
• salt and pepper, to taste
• handful fresh chives, finely diced
• 1 lb. cooked salmon fillet, I used oven roasted
• 1 c. pearl couscous
• 1 small fennel bulb, cored and thinly sliced
• 1 1/2 c. water
• 1 small head Napa Cabbage, thinly sliced
• 1 qt. fresh strawberries, hulled and sliced

instructions:

How to cook Salmon Salad with Couscous, Fennel and Strawberries

1. In a small bowl, whisk together the yogurt, olive oil, lime juice, salt, pepper, honey and chives until emulsified.  Set aside.
2. Place couscous and fennel in a sauce pan over med high heat. Cook and stir until couscous is brown and toasted.  Add the water and salt.  Bring to a boil, reduce heat to med low, cover and cook until water is absorbed and couscous is tender, 8-10 minutes.  Remove from heat, spread onto a plate and allow to cool.
3. Place cabbage, cooled couscous and fennel into a large bowl.  Add 2/3 of the dressing and toss to coat.  Divide between 4 plates.  Top each with 1/4 lb. of the salmon, drizzle with remaining dressing, garnish with strawberries and fennel fronds, if desired.

NOTES:

Adapted from a recipe found at Cuisine at Home. This salad would be even better with some toasted almonds sprinkled on top.

Calories
598.53

Fat (grams)
41.81

Sat. Fat (grams)
6.61

Carbs (grams)
22.00

Fiber (grams)
2.15

Net carbs
19.86

Sugar (grams)
8.68

Protein (grams)
34.03

Sodium (milligrams)
183.19

Cholesterol (grams)
74.27

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