In a small pot, combine 3/4 cup water (11/2 cups for 4 servings), stock concentrate, and a pinch of salt. Bring to a boil, then stir in couscous. Remove from heat and cover; let stand until ready to serve.

Pat salmon dry with paper towels. Season all over with salt and pepper; season flesh side with Turkish Spice (you may have some left over). Heat a drizzle of olive oil in a large, preferably nonstick, pan over medium heat. Add salmon, skin sides down, and cook until lightly browned and crispy, 5-6 minutes. Carefully flip and cook until salmon is opaque and cooked through, 2-4 minutes more.

Meanwhile, wash and dry all produce. Halve lemon. Halve and core apple, then thinly slice.

Place 1/2 tsp sugar (1 tsp for 4 servings) in a medium bowl. Squeeze in juice from 1 lemon half (2 halves for 4 servings) and stir to dissolve sugar. Add mustard and sour cream; stir to combine. Season with salt and pepper. Set aside.

Place mixed greens, sliced apple, and pecans in a large bowl. Add a big squeeze of lemon juice and a drizzle of olive oil; toss to combine. Season with salt and pepper.

Fluff couscous with a fork and season with salt and pepper. Divide between plates, then top with salmon. Drizzle salmon with sauce. Serve with salad on the side.