Alaska Salmon Couscous Salad

Source: Alaskan Seafood Council

Yield: 24 (10 oz.) servings

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Nutritional Information:
Nutritional Information

Ingredients

•

SALAD:

•	2 c. SYSCO Imperial Sweet Red Pepper, diced

•	2 c. SYSCO Imperial Green Bell Pepper, diced

•	2 c. SYSCO Imperial Carrots, shredded

•	2 c. SYSCO Imperial Shiitake Mushrooms, fresh, sliced

•	1 c. SYSCO Imperial Onions, small dice

•	3 qt. SYSCO Supreme Fish or Vegetable stock

•	SYSCO/Imperial McCormick Salt & Pepper as needed

•	1 qt. + 3 1/2 cups SYSCO Imperial Couscous

•	3 (14 34/ oz. ) cans SYSCO Classic canned Salmon

•	SALAD MUSTARD DRESSING:

•	2 c. Arrezzio Balsamic Vinegar

•	1 c. Arrezzio Olive oil

•	1/2 c. SYSCO National Basil, fresh, chopped

•	1/4 c. SYSCO International Imperial Dijon style mustard

•	1 tsp. SYSCO/Imperial McCormick 1 tsp.

•	1 tsp. SYSCO Classic sugar

•	1/2 tsp. SYSCO/Imperial McCormick pepper

•	24 SYSCO National Lettuce leaves

Preparation

1.	Saute peppers, carrots, mushrooms and onion in oil until crisp-tender, about 3 to 5 minutes.

2.	Add stock and seasonings. Bring mixture to boil. Stir in couscous, remove from heat, cover and let stand 5 minutes. Fluff couscous with fork. Drain and break salmon into chunks.

3.	Combine vinegar, oil, basil, mustard, salt and sugar and pepper; mix well.

4.	Add salmon and dressing to couscous and mix well.

5.	To serve: serve 10 ounces per portion on lettuce lined plate. Garnish with basil if desired.