Crispy Smoked Salmon with Black Olives and Rutabaga

Tender smoked salmon paired with black olives and rutabaga and couscous, finished with fresh oregano and marjoram and a hit of sumac. 1. Pat the smoked salmon dry and season with sea salt, sumac. 2. Heat avocado oil in a heavy pan and roast the smoked salmon until it develops a deep golden crust, about 15 minutes. 3. Add black olives and rutabaga to the pan and cook until just tender, stirring in fresh oregano and marjoram for fragrance. 4. Cook the couscous separately according to type until tender, then combine with the pan juices. 5. Finish with a generous drizzle of steak sauce before serving hot.