We happened to have some pearl couscous laying around, and of course we have our freezer full of salmon. I happen to have a variety of mustard at home so this time I used a dill caper one that was perfect with the meal but dijon will also work. This recipe was super tasty and simple to make.
- 2 (8-ounce) 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
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.