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Warm Couscous Salad With Salmon and Mustard-Dill Dressing Recipe

Warm Couscous Salad With Salmon and Mustard-Dill Dressing Recipe
  • Category

    Salads

  • Cusine

    American

Ingredients

2 salmon filets, preferably wild

Kosher salt and freshly ground black pepper

1/3 cup plus 2 tablespoons extra-virgin olive oil, divided

1 medium shallot, thinly sliced

6 ounces pearled couscous

3 cups homemade vegetable stock or store-bought low-sodium vegetable broth

2 tablespoons Dijon mustard

2 tablespoons fresh juice from 1 lemon

1/2 cup picked dill, roughly chopped, plus more for garnish

1 1/2 cups spinach leaves, chopped in half if large, or left whole if baby

Directions

Season salmon with salt and pepper. Heat 1/3 cup of oil in a 12-inch stainless steel skillet over medium-high heat until shimmering. Add salmon, skin-side down, and immediately reduce the heat to medium-low. Cook, pressing down gently with a spatula to ensure contact, until the skin is rendered and crisp, about 6 minutes. If skin shows resistance when attempting to lift with a spatula, allow it to continue to cook until it lifts easily.