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Salmon Salad with Couscous, Blue Cheese and Dried Cranberries

  • 4 ServingsServings


  • 16-20 ounce fresh salmon, about 1-1/4-inches thick
  • olive oil or vegetable oil
  • 1-1 1/2 cup Israeli couscous
  • 1 cup thawed frozen peas
  • 3/4 cup crumbled blue cheese
  • 4 scallions, chopped
  • 1/2 cup dried cranberries
  • 2 teaspoon grated fresh orange peel
  • 1 tablespoon chopped fresh dill
  • 2 teaspoon chopped fresh mint
  • 1/4 cup vegetable oil
  • 2 tablespoon lemon juice
  • 2 tablespoon orange juice
  • salt and freshly ground black pepper to taste


Preheat a grill, broiler or grill pan.

Brush the salmon with a film of vegetable oil and grill, broil or pan-broil for about 4 minutes per side or until cooked but still rare.

Remove the fish from pan to a cutting board and cut into chunks and set aside to cool slightly.

Cook the couscous until al dente, drain and place in a large bowl. Add the peas, cheese, scallions, cranberries, orange peel, dill and mint. Toss gently to distribute the ingredients evenly.

In a small bowl mix the vegetable oil, lemon juice and orange juice. Pour over the ingredients and toss. Season to taste with salt and pepper.