"The salmon offers a fantastic extravagance, the couscous includes haul, and the velvety dressed vegetables feel liberal yet aren't at all," Battista says in her cookbook, A New Way to Food. "As a little amazement, I fold strawberries between every one of these components to include a sweet, tart pop."
- 1 pound salmon fillet (about 1 inch thick), pin bones removed
- 1 teaspoon sea salt, divided, plus more for serving
- Freshly ground black pepper
- 2 teaspoons extra-virgin olive oil
- 2 limes, halved
- 1 cup pearl couscous
- ⅓ small head napa cabbage, thinly sliced
- 1 large fennel bulb, cored and thinly sliced, fronds reserved
- 2 cups strawberries, quartered
- HERBY YOGURT DRESSING
- ½ cup unsweetened plain plant-based yogurt
- ½ cup extra-virgin olive oil
- Juice of 2 limes
- 4 teaspoons honey
- ½ teaspoon sea salt
- Freshly ground black pepper, to taste
- small bunch chives, finely diced
- BMAKE THE SALMON AND FENNEL DINNER SALAD: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Place the salmon, skin side down, on the parchment. Sprinkle with ½ teaspoon of the salt and season with black pepper. Drizzle the oil and lime juice over the salmon. Roast until a thermometer inserted into the thickest part of the fish registers 120°F, 12 to 18 minutes. Remove the fish from the oven and tent a piece of foil over it until ready to serve.
- While the salmon roasts, add the couscous to a medium pot over medium-high heat. Cook, swirling the pot frequently to ensure even browning, 6 to 7 minutes. Remove from the heat and gently add 1¼ cups water and theremaining ½ teaspoon salt to the pot. Stir until combined and return to medium-high heat. Bring to a boil and thenreduce the heat to medium-low. Cover and allow to cook until all the water has been absorbed and the couscous is light and fluffy, 6 to 7 minutes. Remove the pan from the heat and let the couscous cool.
- MAKE THE HERBY YOGURT DRESSING: Add the yogurt, olive oil, lime juice, honey, salt and pepper to a medium bowl. Whisk together until fully emulsified. Stir in the chives. Chill until ready to use.
- On a large platter, toss the couscous, cabbage and fennel with two-thirds of the dressing until everything is well coated. Add the strawberries to the salad, gently tucking them around the vegetables. Break up the salmon with a fork or your fingers and place pieces across the vegetables. Drizzle with the remaining dressing, season with salt and pepper, and garnish with fennel fronds.
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