maple salmon and couscous salad

• 375g (3/4 lb) fresh skinless salmon, marinated into
• 80 ml (1/3 cup) olive oil
• 80ml (1/3 cup) soja sauce
• 80ml (1/3 cup) maple syrup

Couscous preparation

• 250ml (1 cup) couscous
• 250ml (1 cup) water
• 80ml (1/3 cup) olive oil (optional)
• 1 large red onion, chopped (optional) 
• 1 jalapeno pepper, seeded and finely chopped (optional)

Salad preparation

• 2 avocados, diced
• 1 cucumber, quartered lengthwise and thinly sliced
• 125 ml (1/2 cup) fresh cilantro, chopped
• 1 shallot, finely chopped (optional)
• 60ml (4 tbsp) of pickled onions (if you have omitted the onions in the couscous)
• 45ml (3 tbsp) lime juice
• 45ml (3 tbsp) olive oil
• salt and pepper

Method

1. Marinate the salmon for 2 hrs with the salmon ingredients.
2. (optional) In a non-stick skillet, soften the onion and pepper in 2 tbsp (30 ml) of the oil. Set aside in a large bowl.
3. Cook the couscous as per the instructions. Stir in the onion mixture. Refrigerate for about 30 minutes or until completely cooled.
4. Meanwhile in the same skillet, brown the salmon over medium heat in 2 tbsp (30 ml) of the oil for about 5 minutes on each side or until the desired doneness. Season with salt and pepper. Transfer to a plate. Let cool completely.
5. Break the salmon into pieces. In four serving plates, divide the salad and top with the salmon.
6. Add the avocado, cucumber, cilantro, shallot, lime juice and the remaining oil (3 tbsp / 45 ml) to the cooled couscous mixture. Season with salt and pepper.

Recipe inspiration: https://www.ricardocuisine.com/en/recipes/6524-cold-salmon-spelt-and-avocado-salad