Bay Of Fundy Apple Braised Salmon With Citrus Spiced Couscous

Note from Cheri: One of, if not the best, meal I've ever had was prepared by chef Willie White 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. Follow this link to learn more about New Brunswick, it's regional cuisine and more recipes!

4 salmon fillets, 6 oz. each, seasoned with salt and pepper 7 oz. couscous juice of 1/2 lemon juice of 1/2 lime 7 oz. water or stock Poaching Vinaigrette 12 oz. apple cider or juice 6 oz. apple cider vinegar 6 oz. canola oil juice of 1/2 lemon juice of 1/2 lime 3 oz. finely diced onion 1 tsp. 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

Serves 4 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!