1/2 cup Unsweetened Red Grapefruit Juice
1/4 cup Seasoned Rice Vinegar
1/8 cup Class V IPA
1 tbsp Garlic (finely chopped)
2 tsp Fresh Dill (finely chopped)
1 1/4 cup Canola/Vegetable Oil
1 cup Israeli Couscous
2 small Heads of Fennel (finely sliced)
1 small Red Onion (finely sliced)
8 Radishes (thinly sliced)
2 Tomatoes (seeded and sliced)
4 Filets of Salmon
Cook couscous with 2 cups of water for 12 minutes on a boil. Strain under cold water to stop cooking, Store in fridge.
Combine grapefruit juice, rice vinegar, garlic and dill in a bowl. Slowly whisk in oil. The vinaigrette will break but that’s OK, you can just whisk it again when needed.
Combine all salad ingredients in a bowl and add 1/4 of the dressing and marinate in the fridge for up to 4 hours.
Cook salmon until desired doneness is achieved. Let rest for 5 minutes.
While salmon is resting, combine couscous and salad together in a bowl and add enough dressing so that it is fairly wet. The couscous will absorb a lot of dressing quickly.
Plate the finished salad and add the salmon. Garnish.