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Warm Couscous Salad With Salmon and Mustard-Dill Dressing Recipe
Ingredients
- 2 8ounce salmon fillets, preferably wild
- Kosher salt and freshly ground black pepper
- 13 cup plus 2 tablespoons extravirgin olive oil, divided
- 1 medium shallot, thinly sliced
- 6 ounces pearledcouscous
- 3 cupshomemade vegetable stock or storebought lowsodium vegetable broth
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh juice from 1 whole lemon
- 12 cuppicked dill, roughly chopped, plus more for garnish
- 1 12 cups spinach leaves, chopped in half if large, or left whole if baby
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