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Categories:
salmon salt couscous lemon lime water apple cider apple cider vinegar canola oil lemon lime onions whole-grain mustard mixed herbs red apple green apple
Viewed: 44 - Published at: 5 years agoIngredients
- 4 (6 ounce) salmon fillets, seasoned with
- salt and pepper
- 7 ounces couscous
- 12 lemon, juice of
- 12 lime, juice of
- 7 ounces water (or stock)
- 12 ounces apple cider (or juice)
- 6 ounces apple cider vinegar
- 6 ounces canola oil
- 12 lemon, juice of
- 12 lime, juice of
- 3 ounces finely diced onions
- 1 teaspoon whole grain mustard
- fresh mixed herbs (Chef White likes to use chives, thyme, tarragon, dill weed and parsley)
- 1 red apple, sliced for garnish
- 1 green apple, sliced for garnish
Method
- Blend all ingredients together in the poaching liquid.
- It's best to do this the day before so that the flavors develop.
- The poaching liquid will last up to a week in the refrigerator.
- Prepare the couscous in advance using the water or stock along with the lemon and lime juices instead of the plain water that's called for on the package instructions.
- Sear the salmon in a really hot oven proof skillet.
- Add 6 oz.
- of the prepared vinaigrette and cook in a 400F 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!
