Thursday, March 5, 2020

Couscous crusted salmon
1C boiling chicken stock or water
1C instant couscous
6 Kalamata olives, pitted and chopped
2 Tbsp. Italian parsley leaves, chopped
salt and pepper

Six 4 – 5 oz. center cut salmon filets
1 tsp. spice rub of choice
2 Tbsp. unsalted butter
2 shallots, peeled and thinly sliced
1/2C fruity Pinot Noir
2 Tbsp. red wine vinegar
1 Tbsp. Italian parsley leaves, chopped
½ - 3/4 stick soft butter

Preheat oven to 500F.  In a small bowl, pour the boiling stock over the couscous, cover with a plate and let stand until the water has absorbed – about 20 minutes.  Stir in the olives, Italian parsley, salt and pepper to taste.  Place the salmon filets, skin side down on a lightly oiled cookie sheet and season with spice rub, salt and pepper.  Carefully mound the couscous on the filets, pressing lightly to help it adhere.  Bake the salmon in the upper third of the oven for about 10 minutes, or until the topping is crisp and the salmon is cooked through.

For the sauce:  Heat the butter in a sauté pan, add the shallots.  Sauté a few minutes.  Add the Pinot Noir and vinegar and boil over moderately high heat until the liquid is reduced to ¼ cup. Remove from the heat and add the Italian parsley and butter.  Shake to thicken.   Season with salt and pepper
MAKES:   6 servings

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