Serves 4

Ingredients:

4 wild salmon filets, skin on

Vegetable oil for frying

2 tbsp olive oil

1 large shallot, diced

1 small garlic clove, minced

2 cups vegetable stock

1 cup couscous

4 cups water

2 cups green lentils

1 tbsp preserved lemon, finely chopped

2 tbsp parsley, chopped

1 cup pomegranate seeds

salt

pepper

Method:

For the cous cous:

Heat olive oil in small saucepan.  Add shallot and cook until translucent but not browned, about 3 minutes.  Add garlic and cook for one more minute or until fragrant. Add couscous and vegetable stock, bring to a boil then remove off heat and cover.  Let stand for about 5 minutes.  Season with salt and pepper and fluff with a fork.  Set aside.   

For the lentils:

Rinse and sort lentils.  Place lentils and water in a saucepan and bring to boil.  Reduce heat and simmer for about 30-45 min, or until tender.    Set aside.

Toss cooked lentils, couscous, preserved lemon, parsley, salt and pepper.  Set aside.  

For the salmon:

Dry salmon thoroughly with paper towels.  Season well with salt and pepper.

Heat a cast iron or stainless steel skillet on high heat.  Add enough vegetable oil to coat the entire surface. When oil is hot lower the heat to medium low and carefully add the salmon fillets skin side down with a fish spatula .  Cook undisturbed for about 6 minutes, or until the filet is a little more than 3/4 of the way cooked through.  Gently lift the fish up and flip and cook for another 30 seconds-1 minutes.  If it doesn't lift easily let cook another minute.  Remove salmon filets from skillet and place on a paper towel lined plate.  Serve over the couscous salad.  

for the salmon-

Pat Salmon dry.  Season with salt and pepper.  heat cast iron skillet on high heat.  Once hot add two tbsp vegetable oil and lower heat to medium.  Once oil is hot add salmon  skin side down to pan.  Cook for 6 min undisturbed, pressing gently to make sure all of the skin is crisping.  Flip and cook for another 30 seconds then remove and place on a paper towel lined plate.