I am not sure where I originally found this recipe but it makes for a nice summertime dinner dish.

1 lb skinned salmon fillet
1 tbl olive oil plus
1 tsp olive oil
1/4 cup fresh lemon juice
1/2 tsp kosher salt
2 tsp Asian chile sauce (sambal oelek) or more to taste
(or 1 tspn dried hot red pepper flakes)
4 cup cooked couscous or rice
1/2 bn watercress rinsed, separated
(or 2 tightly-packed cups washed, torn fresh spinach)
18 cherry tomatoes halved
1 cup minced fresh cilantro or Italian parsley

Instructions: Seafood Alternatives: catfish, snapper, halibut, mahi mahi, swordfish Rub each side of the salmon with 1/2 teaspoon of the olive oil. Grill the salmon over a medium-hot fire for 2 minutes per side to sear the outside. Continue grilling over moderate fire toward the edge of the grill until opaque through but still moist, 2 to 3 minutes per side. Alternatively, broil the salmon in the oven.

Stir together the lemon juice, salt, chile sauce and remaining 1 tablespoon oil for the dressing. In a large bowl, toss the couscous, watercress, tomatoes, cilantro and green onions.

Pour the dressing over the couscous mixture and toss well to coat. Break the salmon into large chunks, discarding any bone, and add it to the salad. Gently toss and serve.

This recipe yields 4 servings.

Comments: Spiked with chile sauce and citrusy cilantro, quick cooking couscous and salmon are the perfect foils for these fiery flavors of the East. Serve with warm, crusty bread.

Couscous-Vegetable Salad
Zesty pesto and balsamic vinegar pair to flavor this pasta toss of colorful sautéed, crisp-tender vegetables.

Prep Time:10 min 
Start to Finish:15 min 
Makes:6 servings 

Couscous-Vegetable Salad

1 cup uncooked couscous
1 tablespoon olive or vegetable oil
1 medium zucchini, cut into 1/4-inch slices (2 cups)
1 medium yellow summer squash, cut into 1/4-inch slices (1 1/2 cups)
1 large red bell pepper, cut into 1-inch pieces
1/2 medium red onion, cut into 8 wedges
1 container (7 ounces) refrigerated pesto with sun-dried tomatoes or Basil pesto
2 tablespoons balsamic or cider vinegar

1. Make couscous as directed on package. 
2. Meanwhile, heat oil in 10-inch nonstick skillet over medium-high heat. Cook zucchini, yellow squash, bell pepper and onion in oil about 5 minutes, stirring frequently, until crisp-tender. 
3. Toss couscous, vegetable mixture, pesto and vinegar in large bowl. Serve warm or cool.

I originally found this recipe over at Louis Kemp website. It is one of my husbands favorite recipes. I think I will break this recipe out when it gets warmer
Ingredients
2 pkgs. (8 oz.each) Louis Kemp Crab Delights
3 cups dry bow tie pasta
2 tbsp. lemon juice
6 tablespoons non-fat sour cream
1/4 cup light mayonnaise
1/2 teaspoon black pepper, sugar, dry dill weed
salt to taste
1/2 cucumber, seeded and chopped fine
2 green onions, chopped
1 stalk celery, chopped fine
1 small carrot, grated
1/4 cup frozen peas cooked (optional)

Instructions
Cook pasta according to package directions. Rinse under cold water and drain well. In a large bowl whisk together the lemon juice, sour cream, mayonnaise and seasonings. Add cooked pasta , Crab Delights and vegetables. Toss together well and serve.

Preparation Time
25 min