Directions

Salmon Skewers:

1. Thaw salmon and pat dry. Remove skin and chop into 1” cubes.

2. In a small bowl, whisk together lemon juice, minced garlic, olive oil, salt, and pepper.

3. Place chopped salmon in a ziplock bag and pour lemon juice mixture over. Let marinade for 30 minutes or up to 2 hours.

4. Preheat grill to medium-high heat.

5. Add pieces of marinated salmon to skewer sticks. Optional: add an additional slice of lemon in the middle of the skewer.

6. Grill salmon for 8-10 minutes. When finished, remove and set aside.

Salad:

1. To cook the couscous, bring water to a boil in a medium saucepan. When it reaches a boil, remove from heat and stir in couscous and salt and cover. Let rest 5 minutes.

2. Add 1-2 tsp olive oil and fluff with a fork. Let cool for 10 minutes.

3. Once the couscous is cooled, add arugula, chopped vegetables, mozzarella, and top with salmon skewer. Top with salt and pepper.

4. Serve warm and enjoy!