This New York Times cooking recipe was a nice combination of flavors and textures. We did what many reviewers suggested and served it decomposed for assembly tableside. Each component of this dish could easily be made ahead and served a day or two later.

Ingredients
~1.5 lb salmon fillets
Olive oil
Kosher salt and black pepper
1 teaspoon ground cumin, divided
½ teaspoon ground turmeric
2 limes, 1 zested and juiced, the other quartered for garnish
1½ cups pearl couscous
1½ cups baby arugula
1 cup thick, full-fat yogurt, such as Greek, Skyr or labneh
¼ cup crumbled feta
¼ packed cup fresh flat-leaf parsley, cilantro or dill leaves and tender stems, roughly chopped
¼ packed cup fresh mint leaves and tender stems, roughly chopped
1 Persian cucumber, diced into ½-inch pieces (about ¾ cup)
2 scallions, light green and white parts sliced (when ready to serve)

Preparation

Make salmon: Season salmon with 2 tbsp olive oil, ½ tsp cumin, turmeric, salt, and pepper. Roast/smoke/bake via your preferred method until opaque on the outside and light pink in the center.

Make couscous: In a lidded pot over medium-high heat, toast the couscous, uncovered, stirring until fragrant, about 3 to 4 minutes. Add 3 cups water, season with salt, cover and bring to a boil. Reduce heat to maintain an active simmer, then cook until the couscous is tender and most of the liquid has been absorbed, 8 to 10 minutes. Drain the couscous in a colander, then drizzle with olive oil, tossing to coat.

Make the yogurt sauce: In a serving bowl, combine the yogurt with ¼ cup room temperature water and the zest and juice of 1 lime, then whisk until smooth. Add the remaining ½ teaspoon cumin, plus ¼ cup feta, the herbs and the cucumber. Stir to combine, then season to taste with salt.

When ready to eat: lightly dress arugula with some olive oil and lemon juice. Serve with couscous, salmon, yogurt sauce, sliced scallions, and a squeeze of lime.