Pounded Wild Salmon on Tomato-Couscous Salad

Serves 4 

• 2 large fillets of center cut salmon, 6-8 ounces each, skinned

• 1/4 cup sliced scallions, white and green part separated

• 1 pint cherry or pear tomatoes, halved

• 1 small English cucumber, cut into 1/4-inch dice

• 3 tablespoons extra virgin olive oil

• 1/2 cup Cranberry-Mango Vinaigrette

• 2 cups couscous, cooked

• Kosher salt and freshly cracked black pepper to taste

Turn broiler on high.  Slice the fillets in half into 4 equal pieces. Cover each salmon piece with plastic wrap. Using a pounder or small sautee pan, pound the salmon to about 1/4-inch thick.   Meanwhile, in a medium bowl, combine scallion whites, tomatoes and cucumber with 1/4 cup of Cranberry-Mango Vinaigrette and season with kosher salt and freshly cracked black pepper.  Place a mound of couscous and top with tomato salad on an oval oven-proof plate.  Lay a piece of salmon on top, brush with extra virgin olive oil, and season with kosher salt and freshly ground black pepper. Broil salmon for 4-6 minutes until cooked on the exposed side.  Carefully remove plate and drizzle with the remaining Cranberry-Mango Vinaigrette. Garnish with scallion greens. Note: Be careful not to burn your new wooden table or melt your kitchen counter!