For Salmon:
1 wild caught salmon fillet ~1 pound
1.5 Tbsp Dijon mustard
1 Tbsp honey
½ tsp caraway seeds crushed
1/2 teaspoon rice vinegar
¼ teaspoon pepper
For Cous Cous:
3 cups vegetable broth
2 Tbsp butter
1.5 cups cous cous
1 Tbsp organic coconut oil
1 white onion chopped
1 organic red, yellow, or orange pepper cut up
2-3 large handfuls of baby spinach
¾ Himalayan Sea Salt
¼ tsp pepper
¼ tsp red pepper flakes
½ cup of grated parmesan
To Prepare Salmon:
Mix dijon, honey, rice vinegar, and pepper. Crush caraway seeds with a pestle and mortar and add to mixture. Thickly coat salmon with mixture using a grill brush and broil on low for 10 to 20 minutes depending on the thickness of the salmon and your broiler.
To Prepare Cous Cous:
Bring vegetable broth and butter to boil. Turn off heat, add cous cous, stir, and cover tightly for 7 minutes. Meanwhile saute the onion and pepper in coconut oil until fork tender. Add several large handfuls of baby spinach and saute until spinach is wilted and tender. Mix sauteed vegetables with cous cous, salt, pepper, red pepper flakes, and parmesan.