Cook the couscous according to the instructions. This will take roughly 12 to 15 minutes. I use chicken stock or water. You want the couscous finished by the time the salmon is done. Peel and shave the carrots now too.

Stir together the honey, water and garlic. Set it aside. We really love this sticky sauce and sometimes I double it. If you want extra sauce, I suggest doubling it too! ⅔ cup honey + ¼ cup water + 3 or 4 garlic cloves.

Pat the salmon completely dry with paper towels. Cut the salmon into cubes, making sure the pieces are uniform in size. It doesn’t matter if they are big or small - but make sure they are all roughly the same size so they cook in the same amount of time.

Season the salmon all over with salt and pepper.

Heat a cast iron skillet over medium heat. Let it heat for a good 5 to 6 minutes so it’s hot. Add the butter and let it melt and sizzle - it will almost instantly brown. This is good!

Add the salmon in a single layer. Cook on one side until very deep golden brown and seared. Flip each salmon piece. Cook for 1 minute so the salmon gets brown on the other side.

Pour the honey mixture into the skillet. It should bubble and sizzle all around the salmon. Cook for 3 to 4 minutes, letting it bubble and thicken and get sticky.

Build your bowls! I add couscous on the bottom, top it with the shaved carrots and sliced avocado, then add the salmon. Top with cilantro and pickled onions, then serve.

This salmon is also incredible served with rice alone. It’s delish!