Couscous Salad with Salmon

• 1 recipe cherry tomato confit *
• 1 to 1-1/4 pound center-cut salmon fillets , 2-3 fillets, pan-seared (see linked tutorial) skin removed after cooking, salmon flaked into large chunks.

For the Vinaigrette

• 1/2 cup cherry tomato confit , drained of oil
• 2 garlic cloves from the tomato confit
• 2 teaspoons Dijon mustard
• 1 tablespoon fresh dill
• 1 tablespoon minced shallot
• 1 teaspoon finely-grated lemon zest
• 1 tablespoon sherry vinegar
• 1-2 tablespoons lemon juice (plus additional if needed, depending on how tart your tomatoes are - add to taste)
• 1/2 cup olive oil from the cherry tomato confit
• Kosher salt and freshly-ground black pepper

For the Salmon

For the Couscous

• 2 teaspoons olive oil from cherry tomato confit
• 1-1/4 cups Israeli couscous ("pearl" couscous)
• 2 cups chicken or vegetable broth
• 2 tablespoons chopped fresh dill
• 1-1/2 cups lightly-packed baby spinach leaves , roughly chopped
• 2 tablespoons chopped flat-leaf parsley
• 1/2 cup chopped shallots

To Assemble and Serve the Salad

• 1/2 cup cherry tomato confit , drained of oil
• 2 ounces toasted pine nuts
• 2 ounces crumbled goat cheese
• fresh dill and parsley , to garnish