Step 1

Cook the couscous according to the instructions. This will take roughly 12 to 15 minutes. I use chicken stock or water. You want the couscous finished by the time the salmon is done. Peel and shave the carrots now too.

Step 2

Stir together the honey, water and garlic. Set it aside. We really love this sticky sauce and sometimes I double it. If you want extra sauce, I suggest doubling it too! ⅔ cup honey + ¼ cup water + 3 or 4 garlic cloves.

Step 3

Pat the salmon completely dry with paper towels. Cut the salmon into cubes, making sure the pieces are uniform in size. It doesn’t matter if they are big or small - but make sure they are all roughly the same size so they cook in the same amount of time.

Step 4

Season the salmon all over with salt and pepper.

Step 5

Heat a cast iron skillet over medium heat. Let it heat for a good 5 to 6 minutes so it’s hot. Add the butter and let it melt and sizzle - it will almost instantly brown. This is good!

Step 6

Add the salmon in a single layer. Cook on one side until very deep golden brown and seared. Flip each salmon piece. Cook for 1 minute so the salmon gets brown on the other side.

Step 7

Pour the honey mixture into the skillet. It should bubble and sizzle all around the salmon. Cook for 3 to 4 minutes, letting it bubble and thicken and get sticky.

Step 8

Build your bowls! I add couscous on the bottom, top it with the shaved carrots and sliced avocado, then add the salmon. Top with cilantro and pickled onions, then serve.

Step 9

This salmon is also incredible served with rice alone. It’s delish!