Salmon and Mustard-Dill Couscous Salad

Ingredients

• Atlantic salmon

  Fish, wild, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Couscous

  Dry

  1 cup or 173g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Dijon mustard

  Grey poupon

  2 tbsp or 30g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Dill

  Fresh

  8 tbsp or 4g

• Spinach

  Raw

  1 ½ cup or 45g

Directions

1. Season the salmon with salt and pepper. Heat two-thirds of the olive oil in a 12-inch stainless steel skillet over medium-high heat until shimmering. Place the salmon skin-side down and reduce the heat to medium-low. Cook, pressing gently with a spatula, until the skin is crisp, about 6 minutes. If the skin resists lifting, continue cooking until it lifts easily.
2. Flip the salmon and cook until the internal temperature reaches 120°F for medium-rare or 130°F for medium, about 1 minute longer. Transfer to a paper towel-lined plate to cool. Flake the salmon, discarding the skin.
3. Wipe out the skillet. Add the remaining olive oil and heat over medium-high until shimmering. Add the thinly sliced shallot and a pinch of salt, cooking until softened, about 2 minutes.
4. Add the couscous and cook, stirring, until lightly toasted and fragrant, about 1 minute. Stir in the broth and adjust the heat to maintain a simmer. Cook until most of the liquid is absorbed and the couscous is tender. Strain any excess liquid.
5. In a large serving bowl, mix the mustard and lemon juice. Stir in the couscous, freshly chopped dill, and spinach, fluffing the couscous and wilting the spinach.
6. Add the flaked salmon, season with salt and pepper, garnish with dill, and serve.

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