Couscous Salad with Salmon

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

For the Vinaigrette

• 1/2 cup cherry tomato drained of oil, confit
• 2 garlic cloves from the tomato confit
• 2 teaspoons Dijon mustard
• 1 tablespoon dill fresh
• 1 tablespoon shallot minced
• 1 teaspoon lemon zest finely-grated
• 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
• salt kosher salt and freshly-ground
• black pepper kosher salt and freshly-ground

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 broth or vegetable broth
• 2 tablespoons dill chopped, fresh
• 1-1/2 cups baby spinach roughly chopped, lightly packed leaves
• 2 tablespoons parsley flat-leaf, chopped
• 1/2 cup shallot chopped

To Assemble and Serve the Salad

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