Bring a pot up to a boil for the couscous. Once at a boil, salt the water and cook according to package instructions. Usually, this is about 5 minutes on medium high heat. Once cooked, drain and rinse with cold water.

While you’re waiting for the water to boil, cut the cabbage – halve the cabbage, slice out the core, then cut into 1” pieces. The inner layers will release, so there’s no need to peel the cabbage layers. Set aside in a large bowl.

Prep the shallot and garlic – thinly slice the shallot and mince the garlic.

Heat a pan on medium high heat. Add the olive oil, tomatoes, shallots, and a pinch of salt. Cover and cook for 5 minutes.

Prep the salmon – cut into 6 ounce portions, then season each side with kosher salt.

After 5 minutes, open the lid and add the minced garlic and red pepper flake. Cook for 30 seconds, then add the 2 cups of water, another big pinch of salt, and a bay leaf. Bring this up to a simmer, then add the salmon and lower the heat to medium low. Cook for 10 minutes uncovered, and make sure the fish is fully submerged in the liquid.

After 5 minutes, gently flip the fish (this is optional, but I do it).

While the fish is cooking, finish the couscous. In a cast iron pan (or you can use the same pan as what you cooked the couscous in), add 2 tablespoons of oil. Reserve some scallion green tops for garnish, and add the remaining scallions to the pan. Cook until they are dark brown, about 2 minutes.

To the charred scallions, add the chopped cabbage, and cook for another 4-5 minutes, stirring occasionally. Once the cabbage is also slightly browned at the edges, season with a kosher salt and black pepper. Turn off the heat and add the cooked couscous. Give everything a stir.

Once the salmon has been poaching for 10 minutes, turn off the heat and taste the broth. Season with more kosher salt and black pepper as desired.

Plate the couscous into a shallow bowl. Top with a piece of salmon and several spoonfuls of the broth. Garnish with a few sliced green scallions, and serve immediately.