Blood orange season comes late in winter and provides good reason to celebrate: the citrus fruit’s cheery, raspberry-like flavor is a bright spot after months of hibernation fare. The oranges are best worked into a salad, where their raw acidity can really shine. Here, we’re complementing them with salmon, couscous, and Turkish spices, which add an earthy, floral note.
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Turkish Spice Blend
Veggie Stock Concentrate
Wash and dry all produce. Bring 3/4 cup water and veggie stock concentrate to a boil in a small pot. Halve, peel, and mince shallot until you have 2 TBSP. Thinly slice cucumber. Zest lemon and blood orange until you have ½ tsp zest each.. Halve lemon. Peel blood orange, then thinly slice crosswise into rounds. Remove any seeds.
When water is boiling, add couscous to small pot. Cover and remove from heat. Let stand until rest of meal is ready.
In a small bowl, whisk shallot, juice of one lemon half, ½ tsp lemon zest, ½ tsp blood orange zest, 1 tsp honey, and 2 TBSP olive oil. Season with salt and pepper.
Heat a drizzle of olive oil in a large pan over medium-high heat. Season salmon all over with salt, pepper, and Turkish spice blend. Add to pan skinside down. Cook until skin is crispy, 5-6 minutes. Flip and cook on other side to desired doneness, 2-3 minutes
Toss arugula, blood orange rounds, almonds, cucumber, and half the vinaigrette in a large bowl. Season with salt and pepper. TIP: If salad needs more dressing, add a squeeze of lemon and a drizzle of olive oil and toss
Fluff couscous with a fork, then drizzle with remaining vinaigrette. Divide couscous between plates and top with salmon. Serve with salad on the side