January 7, 2013
I’ve seen a big change in my personality over the past few winters. As a teenager I really enjoyed the winter, relishing its cold, cloudy days as a respite from the regular humidity and glaring sunshine that seemed swelteringly eternal. I liked the moodiness of the weather and the excuse to pile on layers of sweaters. My house felt like a dark, cozy cave for reading books and watching movies.
But now I’ve completely changed my mind. I find the early evenings and rainy atmosphere gloomy and stagnant. I no longer revel in the chilly gusts of wind nor the confinement of huge blankets. I miss the ability to comfortably step outside without a jacket. Not to mention all the beautiful seasonal produce like strawberries, blueberries, and raspberries. I’m so sick of hearty root vegetables it’s not even funny. But most of all, I miss the sun. Yes, I who used to have a borderline vampiric love of the dark am now obsessed with sunshine. I’m totally ready for the sun to set at 8pm again. This 4:30pm business is just poopy.
So, it’s from this total 180 of character that this recipe was born. Nothing says “I’m ready for spring and I’m ready for it now” like a colorful couscous salad and light, yummy salmon. Like a spring day, this dish is unpretentious, lovely, and natural. All you need to do is make a quick batch of Israeli couscous (amazingly delicious and delightfully chewy) and throw in a bunch of refreshing produce.
I say “produce” because I’m still not sure if tomatoes, avocadoes, and cucumbers are fruits or vegetables.
Personally, I consider all of them vegetables, despite Google’s attempts to tell me otherwise.
Anyway, whatever they are, tomatoes, avocadoes, and cucumbers are delicious and that’s what matters. Paired with salmon seared in butter and olive oil—so you’re kind of breaking New Year’s resolutions but kind of not—they create a quick, yummy meal that gives this drab, wintery season just what it needs…a swift kick in the bum.