fennel & salmon spinach salad w/ israeli couscous

ok, so i’m on a bit of a fennel kick. this time around, i thought i’d go the raw route with some leftover fennel. so. good.

this simple summer salad made for an easypeasy weeknight meal. perfect for a light dinner on the sunny balcony. here’s how…

the couscous:
in a small pot, add the following ingredients:
- 1/2 cup toasted israeli couscous (uncooked)
- 1 cup water w/ a dash of salt

- bring to a boil. once boiling, reduce heat & simmer for approx 15min until the water is absorbed into couscous grains.

the salmon:
- while the couscous is cooking, heat up a large saucepan on medium heat
- add 1-2 tbsp raspberry wine vinegar to pan
- add 2 medium-sized fillets of fresh atlantic salmon to pan
- season w/ herbes de provence
- sauté salmon fillets until they lighten slightly in colour on outside & opaque in center (but do not overcook)
- turn sides to cook evenly, about 3min per side
- remove from heat & allow salmon to cool for a few minutes before flaking & adding to salad

the fennel:
- remove white fennel base from green stems & fronds
- slice bulbs into quarters along the vertical and remove the inner core

food styling:
- toss raw fennel, cooked israeli couscous, chopped heirloom tomatoes & flaked salmon w/ organic baby spinach leaves in large mixing bowl
- season w/ sea salt
- drizzle lightly w/ raspberry wine vinegar
- pairs well w/ chilled ginger ale

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