Seared Salmon with Blackberry Sauce and Couscous Salad - Oregon Raspberries & Blackberries

Ingredients

• 1 Cup frozen blackberries
• 2 Tablespoons pomegranate molasses
• ¼ Cup honey
• 1 Tablespoon preserved lemon
• ¼ teaspoon salt
• 1 lb salmon, cut into 4 equal fillets and patted dry
• 1 teaspoon fine sea salt
• ½ teaspoon black pepper
• 1 Tablespoon preferred vegetable oil
• 1 Cup dry pearl couscous
• 2 ½ Cups vegetable or chicken stock
• ¼ teaspoon Sea salt
• 1 teaspoon Fresh lemon juice
• 1 Tablespoon extra virgin olive oil
• 4 Cups or approx. 5 oz arugula, lightly-packed
• ¼ Cup roughly chopped roasted and salted pistachios
• ⅛ teaspoon cumin
• 1 shallot, very thinly sliced
• 1 Cup fresh or thawed frozen blackberries