Recipe of the Week: Seared Salmon over fennel, cucumber couscous

Our farm:
1 large shallot- thinly sliced
1 cucumber-finely diced

Other:
1 small fennel bulb- finely diced (retain 1 tablespoon of chopped top)
2 large salmon
Thyme
Rosemary
Juice of 1 lemon,
1 cup cooked couscous
Olive oil

Combine cooked couscous, cucumber, fennel bulb, shallots, lemon, olive oil, rosemary and thyme. Refrigerate for 1 hour.

Salt, pepper and add fennel top to salmon. Cook salmon in large skillet until desired temp (3-5 minutes each side).
Serve with couscous and enjoy!