Olive Oil-Poached Salmon With Dijon Apple Puree And Couscous Cake

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3 red apples, peeled, cored, and quartered

2 cups apple juice

1/4 cup Dijon mustard

1 1/2 cups couscous

1 1/2 cups boiling water

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh tarragon

Zest and juice of 1 lemon

Kosher salt and freshly ground black pepper, to taste

2 eggs, lightly whisked

1/2 cup all-purpose flour

4 tablespoons olive oil, plus 1 quart olive oil, for poaching

2 teaspoons cracked white pepper

4 salmon fillets (about 4 ounces each)

1 bunch baby spinach or baby arugula, washed, for serving

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