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1
Preheat oven to 350 degrees F. Place the couscous in a heat-proof bowl.
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2
Bring the water, salt, and 1 tablespoon olive oil to a boil and pour over couscous.
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3
Mix well, then cover the bowl with plastic wrap.
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4
Let sit in a warm place for 10 minutes.
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5
Spread out pine nuts on a baking sheet and bake for 6 minutes or until lightly toasted.
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6
Uncover and fluff up the couscous with a fork.
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7
Add the remaining ingredients and adjust seasoning to taste.
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8
With the medium shredding attachment on a Japanese mandolin, julienne the cucumber by running it through the mandolin approximately 5 times on each side until you reach the seeds.
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9
Repeat until all the sides have been shredded.
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10
When ready to serve, toss the cucumber in a bowl with the creme fraiche, lemon juice, and salt.
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11
Peel the red onion and slice across into thin rings using a Japanese mandolin.
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12
Place first 3 ingredients in a pot and bring to a boil; place the red onions in a stainless steel or ceramic bowl and pour vinegar mixture over the top.
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13
Let cool in liquid.
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14
Preheat oven to 350 degrees F. Remove the skin and the from the salmon.
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15
Cut slices 1 1/2 inches thick across the widest part of the salmon.
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16
.
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17
Tie around the outside with butchers twine.
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18
Season salmon with salt and pepper.
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19
Heat the oil over high heat in an oven-proof skillet large enough to hold all the salmon without crowding.
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20
Add salmon and from the bottom; do not turn over.
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21
Transfer to preheated oven and bake for 6 minutes.
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22
Make a circle of sliced cucumbers in the center of each plate.
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23
Place a ring mold over the cucumber circle and fill with Lemon-Mint Couscous, pressing down so the couscous will hold its shape when the mold is removed.
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24
Cut and remove string from the salmon and then place on top of the couscous.
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25
Twist the dressed cucumber into a nest with a fork.
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26
Drizzle the Dill-Shallot Vinaigrette around the fish and then top with Cucumber Threads and Pickled Red Onion.
