Bring a medium sauce pot of generously salted water to a boil. Add the couscous and cook until just tender, 4 to 6 minutes. Drain the couscous, then return to the pot and toss with 2 to 3 teaspoons oil; season to taste with salt and pepper. Cover and keep warm. While the water is heating and the cou

Cut the butter into ½-inch pieces; refrigerate until ready to make the beurre blanc. Trim the root end from the frisée, coarsely chop the frisée. Coarsely chop the almonds. In a medium bowl, stir together the currants and honey-lime vinaigrette base.

Pat the fish dry with a paper towel; season lightly with salt and pepper. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Add the fish (skin side down for the salmon) and cook until lightly browned (and the salmon skin is crisp), 3 to 4 minutes for

In a small bowl, stir together the orange juice and champagne vinegar. In the same pan used for the fish, add the orange juice–vinegar mixture and cook over medium heat until thickened slightly, about 1 minute. Remove from the heat, add the butter a few pieces at a time, and swirl until melted. Seas

To the bowl with the currants and vinaigrette base, add the frisée, arugula, almonds, and 2 to 3 teaspoons oil and toss to combine. Season to taste with salt and pepper.