Layered Picnic Salad with Couscous, Grilled Salmon and Blueberry-Basil Vinaigrette
- Fish People Wild Alaskan Salmon with Crispy Panko Topper
- Fresh Blueberries
- Chopped Pecans
- 1 quart Ball Mason Jars with lids
- 2 Tablespoons freshly squeezed orange juice
- Juice of 1 lemon
- 1 small shallot, roughly chopped
- 1 teaspoon Dijon mustard
- 2 tablespoons honey
- ½ cup fresh blueberries
- ½ cup fresh basil leaves, loosely packed
- ½ cup olive oil
- Salt and freshly ground pepper
Core and roughly chop the Radicchio and place in a bowl of ice water to soak for at least one hour. Remove from water and dry as thoroughly as possible. Place couscous in a bowl and cover with water (ratio is 1 part couscous to 1 ½ parts water) Add 1 tablespoon olive oil and ¼ teaspoon salt per cup of couscous. Allow to soak for 45 minutes to 1 hour. (longer if using more than 1 cup of couscous) Fluff with a fork before using.
Defrost Fish People Wild Alaskan Salmon according to directions in the box. Heat grill to medium high heat. Place Salmon on foil piece included in the box. Place fish on grill and turn off burner directly underneath leaving adjacent burner on medium heat. Close grill cover and cook via indirect heat for 3-5 minutes. When fish is firm to the touch, remove from heat. Allow to cool slightly and use a spatula to slip fish from skin and set aside. Place crunchy panko topper in a dry skillet along with chopped pecans. Carefully toast until lightly browned. Allow to cool.
To compose the salad:
Place couscous in bottom of jar. Top couscous with a layer of radicchio. Place a layer of Fish People Wild Alaskan Salmon on top of radicchio. Add a layer of arugula on top of fish. Layer blueberries on top of arugula and add pecans and crunchy panko topper on top of that.
Place all dressing ingredients except olive oil in a blender. Process to blend. Slowly add olive oil with the motor running. Season to taste with salt and pepper. Add dressing to individual salads just before serving.