Sunday, April 10, 2011

King Salmon on Israeli cous cous salad with chermoula

Cous Cous Salad
1/2 cup Israeli Pearl Cous Cous
1 cup chicken stock
2 Tbs EVOO
1 Shallot finley diced
1 garlic clove finley diced
2 Tbs Chopped Parsley
12 sprigs Cilantro
Zest, Segments and juice from one orange and one lemon
16 Toasted chopped Almonds
Salt & pepper

1/2 Tsp Coriander Seeds
12 Black Peppercorns
1/2 Tsp Red pepper flakes
a pinch of saffron threads crumbled
1/2 tsp sea salt
1 tsp paprika
1 medium red onion finly diced
juice of 2 lemons
2 tbs evoo
2 tbs chopped cilantro
2 finely minced garlic cloves

Pound of Salmon skin on dried and seasoned cut into bit size chunks

Saute garlic and shallot in evoo in a medium sacepan for a minute, then add cous cous to toast. finish cooking cous cous according to manufactures instructions.
Add herbs, citrus, and almonds and set aside.
Pan fry salmon skin side down

Plate the cous cous salad and rest the salmon on top of the salad. Dress the plate with the chermoula & serve..

No comments:

Post a Comment