Mint Couscous Salmon Salad (Serves 2)

This light and bright Mint Couscous Salmon Salad features a Coho salmon fillet over a mixture of baby kale, couscous, red and green onion, dried apricots, and Mandarin oranges. It is tossed in Chef Enrique’s mint-pomegranate vinaigrette, sprinkled with crushed pistachios, and topped with pomegranate seeds and a mint garnish.

Mint Pistachio Salmon Salad
Makes 2 large salads - 4.5oz salmon per portion

• Coho Salmon Fillet

• Kale

• Red Onions

• Dried Apricots

• Couscous (pre-cooked)

• Pomegranate + Mandarin Orange

• Mint-Pomegranate Vinaigrette 

• Fresh Mint

• Crushed Pistachios

• Herb Butter

• Green onion