By: Allysa Adamson

Seared Salmon

For Couscous

½ cup champagne vinegar

1 lemon, zest and juice

1 shallot, minced

1 jalapeno, thinly sliced

1 tablespoon Dijon mustard

2 teaspoons honey

¼ cup extra-virgin olive oil

2 cups Israeli couscous, cooked

2 cups soft fresh herbs (such as basil, parsley, cilantro, dill), torn or roughly chopped

¼ cup almonds, toasted and roughly chopped

4 ounces goat cheese, crumbled

Kosher salt and fresh ground black pepper


For Salmon

1 side of salmon (skinless), about 2-3 pounds

Kosher salt

2 tablespoons olive oil

1 lemon, halved

 

For Couscous

In a large bowl, whisk vinegar, lemon zest and juice, shallots, jalapeno, mustard, honey, salt, and pepper. Slowly drizzle in olive oil while whisking vigorously. Add couscous, herbs, almonds, goat cheese, and toss to combine. Season with salt and pepper to taste and transfer to a large serving platter.

For Salmon

Preheat Griddle at 450 degrees for 10 minutes. Meanwhile, season salmon with a generous amount of kosher salt. When griddle is preheated, drizzle olive oil over salmon (salted side), then carefully place the salted and oiled side down onto the griddle. Season the other side with salt. Allow the salmon to cook on one side until mostly cooked through, about 15 minutes. Very carefully, using your longest spatula (or two spatulas), flip the salmon and place lemons, cut side down, onto the griddle. Allow to cook for 2-3 minutes, until salmon is medium rare and lemons are charred, then very carefully transfer salmon on top of couscous. Squeeze lemons over before serving.