CHILLED LEMONY SALMON – COUSCOUS SALAD WITH CORN – GREEN PEAS – BASIL – OREGANO – DILL – PARSLEY / BACON – FLAVORED BIBB LETTUCE SALAD

Note:  This is a make-ahead dinner.

 

–salmon (size of 3 decks of cards)

–couscous (three-fourths cup measure; boxed)

–corn (one-half can)

–green peas (one-half can)

–lemon juice

–basil, oregano, dill, parsley (fresh if possible)

–bibb lettuce (half a package)

–Bac’n pieces

–salad dressing of your choice

–salt and pepper

–olive oil

1 – Place three-fourths cup of couscous in a covered baking dish.  Add 1 cup of water.  Season with one-fourth teaspoon of salt and a few drops of olive oil.  Microwave on high for 2 and one-half minutes.  Let set.  Chill in refrigerator.

2 – Place salmon in a covered baking dish with a little water.  Drench in lemon juice.  Season with salt, pepper, basil, oregano, dill, parsley, and olive oil.  Microwave on high for 4 and one-half minutes.  Set aside.

3 – Place one-half package of bibb lettuce in a mixing bowl.  Season with salt, pepper, and Bac’n pieces.  Add salad dressing of your choice, to taste.  Chill until time for dinner.

4 – Season the chilled couscous with basil, oregano, dill, and parsley.  Break apart the salmon in large chunks, discarding the skin.  Fold very gently into the couscous.  Chill the salmon and couscous until time for dinner.

5 – Serve the salads cold, on the same plate.

–salmon salad adapted from Top 50 Most Delicious Salmon Recipes; bibb lettuce recipe original.

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