Grilled Salmon with Couscous Salad

To prepare the grilled salmon with couscous salad, start with the vegetable broth that will be used to revive the pre-cooked couscous: wash the vegetables, then peel the carrot 1 and trim it. Then cut it into pieces 2; remove the green part and the beard of the leek, then cut it lengthwise and peel off the first layer 3

place the chopped vegetables in a large pot 4, add the peeled fresh ginger 5 and the cardamom pods 6

the cinnamon stick 7, then the coarse salt and black peppercorns 8. Then add the water 9 and let the broth cook for about 40 minutes over moderate heat.

In the meantime, prepare the vegetables for the couscous: Wash the bell pepper, cut it in half and remove the green part and the seeds inside 10; then cut it into thin strips 11, then chop it finely 12.

Trim and peel the carrot, then cut it into strips, and chop it into small cubes as well 13. Wash and trim the green beans, then cut them into small pieces 10. Afterward, in a large pan, pour the sesame seed oil 15

and add the diced vegetables 16; salt and pepper 17 and sauté for a few minutes over medium heat, stirring occasionally. They should soften without falling apart. Meanwhile, pour the pre-cooked couscous into a small bowl and when the vegetable broth is ready, strain it directly over the couscous 18.

Cover with cling film and let the couscous soak for about 2 minutes, just enough time to swell 19. Then spread it on a platter to fluff it up 20, then add it to the pan with the sautéed vegetables, with the heat off 21.

Also add the toasted and coarsely chopped pistachios 22 and set aside. Move on to the salmon: remove any bones from the fillet 23; then cut the salmon into fillets. Lightly brush each fillet with oil 24

then pepper to taste, and sear the Norwegian salmon fillets on a hot grill 25: five minutes of cooking in total will suffice, turning it halfway through to the other side 26. Once ready, serve the grilled salmon with vegetable couscous salad 27.