By Sous Chef Benjamin Nadolny
Suggested Pairing: 2009 Pfeiffer Vineyards Pinot Gris
| Add one teaspoon of salt to 6 oz of the water. Soak the couscous in the salted water for one hour and then drain into a metal colander. Set the colander over a pot of simmering water. Cover and let steam for 10 minutes. Empty the couscous into a casserole pan and stir to separate the grains. Add the remaining 2 oz of water and mix by hand. Now add the apricots, parsley and 1 tsp salt to the couscous. Return the couscous to the colander and steam again for 5-10 minutes.
Sweat the shallots in a small sauce pot with 1 tsp olive oil. Add the saffron, honey, Pinot Gris, 1 tsp salt and melted butter. Stir and set aside in a warm place for 10 minutes.
Season the salmon with salt and pink peppercorns. Sear in a hot sauté pan with the olive oil. Cook to desired temperature.
Toss the couscous with half of the butter mixture. Place the couscous in a bowl and scatter with the julienned spinach and the feta cheese. Drizzle the rest of the butter around the plate. Top with salmon.