Let me take a moment to tell you about the best flight of my life.
We were flying back to Detroit from Frankfurt. We only had enough time before the flight to blindly grab something from a little food mart. So we get on the plane and for once in the history of air travel, everything actually exceeded our expectations.
We had back row seats, so we could lean back as faaaaaar as we wanted. The plane was only half full. HALF. The movies were entertaining and I got like 12 boxes of chocolates from the best flight attendant ever. I tend to freak flight attendants out when I refuse airline food. Twelve boxes of chocolates! With little airplanes on them!
And then there was the random food I bought from the grab-and-go mart. Couscous, feta, mint, and even some veggies in there. Not bad. Not bad at all.
Moral of the story: I recreated airport food (I mean, airport food?? Seriously? Seriously.), added salmon patties, toasted almonds, cherry tomatoes, and a lemony dressing. Oh and greens. Because salad.
You can also add avocados, I would give that move two thumbs up.
Salmon is like magic fish for us runners. Literally, everyone suggests it so it must be legit. I go with canned salmon because cooking fish kind of freaks me out and who the heck has money for non-canned meats??
You see why I don’t eat meat very often.
But canned salmon isn’t all that bad! It’s great for burgers and patties of all kinds. Just make sure you don’t get one of those cans that include the spine. Holy crap that’s terrifying. Freaked me out like you wouldn’t believe. The smaller cans are a safer bet. They look like cans of tuna, except they say “salmon” on them.
This salad is so packed full of good things for you! It’ll make you feel like a million bucks. I really do look out for you guys.
Mediterranean salmon salad
Ingredients
For the couscous
- 2 cups cooked couscous (1/2 cup dry)
- 1/2 red bell pepper, diced
- 1 green onion, thinly sliced
- 1 tbsp fresh mint, chopped
- 1 small cucumber, diced
- 1/2 cup feta cheese
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1/2 tsp fresh garlic, minced
- 1/2 tsp salt
- 1/4 tsp pepper
For the salmon patties
- 12 oz canned salmon
- 1/2 tsp dijon mustard
- 1 tsp garlic powder
- 1/4 tsp pepper
- 1/2 tsp salt
- 2 eggs, beaten
- 2 tbsp olive oil
For the dressing
- 1 tbsp lemon juice
- 2 tbsp greek yogurt
- 1/4 tsp garlic powder
- 1 tbsp olive oil
- 1 tsp fresh mint, minced
- salt and pepper
For the construction
- 6 cups mixed greens
- 1 cup cherry tomatoes, quartered
- 1/4 cup slivered almonds, toasted
Instructions
For the couscous
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Mix all ingredients together in a medium bowl. Set aside.
For the salmon patties
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Using a fork, break up salmon in a medium bowl. Mix in dijon mustard, salt and pepper. Mix in egg and form six patties with your hands. Set aside.
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Heat up the olive oil in a medium skillet over a medium heat. Cook the patties for a few minutes on each side until crisp and golden. Set aside.
For the dressing
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Whisk together lemon juice, greek yogurt, garlic, and mint. While whisking, slowly add in the olive oil. Season with salt and pepper.
For the construction
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Divide greens, couscous, salmon patties, tomatoes, almonds, and dressing among two bowls.
