Apple Braised Salmon With Citrus Spiced Couscous -

Toolbar

Printer Friendly

RSS Feed

Bookmark

Home

Recipes

Main Course

Fish

Apple Braised Salmon With Citrus Spiced Couscous

Rate it!
Votes (0) | Comments (0)

By Chef Willie White

Photo: Cheri Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood, by Paul Johnson, (2007, Wiley)

Fish Forever: The Definitive Guide to Understanding, Selecting, and Preparing Healthy, Delicious, and Environmentally Sustainable Seafood

Servings:	4
Author Notes:	One of the best meals I've ever had was prepared by chef Willie White, formerly of New Brunswick, Canada's incredible Algonquin Hotel. Not only is Willie a first class chef, he's a really nice guy who was kind enough to share this recipe. Salmon is a staple in Canada's maritime provinces and this is a wonderful way to serve it. Click here to learn more about New Brunswick, it's regional cuisine, and more great maritime recipes.
Ingredients:	4 salmon fillets, 6 ounces each, seasoned with salt and pepper 7 ounces couscous juice of 1/2 lemon juice of 1/2 lime 7 ounces water or stock Poaching Vinaigrette: 12 ounces apple cider or juice 6 ounces apple cider vinegar 6 ounces canola oil juice of 1/2 lemon juice of 1/2 lime 3 ounces finely diced onion 1 teaspoon whole grain mustard fresh mixed herbs to taste (Chef White likes to use chives, thyme, tarragon, dill weed and parsley) 1 red and 1 green apple, sliced
Instructions:	Blend together all ingredients in the poaching liquid. It is best to do this a day ahead of time so that the flavors develop. The poaching liquid will last up to a week in your refrigerator. Prepare the couscous in advance using the water or stock along with the lemon and lime juices in place of the plain water that's called for on the package instructions. Sear the salmon in a very hot, oven proof skillet. Add 6 oz. of the prepared vinaigrette and cook in a 400° oven for 8-10 minutes. Bring remaining vinaigrette to a boil along with apple slices. Serve the salmon on top of the couscous. Spoon additional vinaigrette with apple slices over the top. Garnish with parsley. Enjoy!