Olive Oil-Poached Salmon with Dijon Apple Puree and Couscous Cake

Name: Olive Oil-Poached Salmon with Dijon Apple Puree and Couscous Cake
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters apple juice; 1 bunch baby spinach or baby arugula, washed, for serving; 355 milliliters couscous; 59 milliliters Dijon mustard; 2 eggs, lightly whisked; 118 milliliters all-purpose flour; 2 Tbsps chopped fresh parsley; 2 Tbsps chopped fresh tarragon; 1 Zest and juice of lemon; 4 servings Kosher salt and freshly ground black pepper, to taste; 4 Tbsps olive oil, plus 1 quart olive oil, for poaching; 2 teaspoons cracked white pepper; 3 red apples, peeled, cored, and quartered; 454 grams salmon fillets (about each); 355 milliliters boiling water

You can never have too many main course recipes, so give Olive Oil-Poached Salmon with Dijon Apple Puree and Couscous Cake a try. This recipe covers 38% of your daily requirements of vitamins and minerals. Watching your figure? This dairy free and pescatarian recipe has 778 calories, 38g of protein, and 25g of fat per serving. This recipe serves 4. If you have kosher salt and pepper, water, parsley, and a few other ingredients on hand, you can make it. To use up the couscous you could follow this main course with the Couscous Mango Mousse as a dessert. From preparation to the plate, this recipe takes approximately 1 hour.

Instructions

In a saucepot over medium heat, cook the apples in apple juice. When the apples are soft, drain the apples, but reserve the juice.

Ingredients you will need

Juice

Apple

Equipment you will use

Pot

Add the apples to a blender with Dijon mustard. Blend on high, adding the reserved juice, a little at a time, until smooth.

Ingredients you will need

Dijon Mustard

Apple

Juice

Equipment you will use

Blender

Pour the couscous into a large bowl.

Ingredients you will need

Couscous

Equipment you will use

Bowl

Add 1 1/2 cups boiling water to the couscous, cover, and let stand 10 minutes. Then, stir in the parsley, tarragon, lemon zest, and lemon juice. Season the mixture with salt, and pepper, to taste.

Ingredients you will need

Lemon Juice

Lemon Zest

Couscous

Tarragon

Parsley

Pepper

Water

Salt

Add the eggs and flour, and mix until thick and sticky. Form the mixture into 4 evenly portioned patties. In a large skillet over medium-high heat, heat 4 tablespoons olive oil. Cook the cakes in the hot oil until golden brown, flipping halfway through, and drain on paper towels to remove the excess oil. Keep the couscous cakes warm.

Ingredients you will need

Olive Oil

Couscous

All Purpose Flour

Egg

Cooking Oil

Equipment you will use

Paper Towels

Frying Pan

In a large, deep saucepan, combine 1 quart olive oil with a good pinch of salt, and white pepper and bring to a simmer. Season the salmon fillets with salt, and black pepper and add them to the oil in the pot, making sure they are completely submerged.

Ingredients you will need

Salmon Fillets

Black Pepper

White Pepper

Olive Oil

Salt

Cooking Oil

Equipment you will use

Sauce Pan

Pot

Add more olive oil, if needed. Simmer over low heat and remove the salmon after 15 minutes. Cook's Note: The salmon will be cooked medium at this point. If you want it well done, keep on cooking it for 5 more minutes.

Ingredients you will need

Olive Oil

Salmon

To serve, place a bit of spinach or arugula on each plate, top with a couscous cake and the salmon. Top the salmon with a spoonful of apple puree.

Ingredients you will need

Apple Puree

Couscous

Arugula

Spinach

Salmon

Serve warm.

Equipment

Ingredients

Servings:

473milliliters

apple juice 1bunch

baby spinach or baby arugula, washed, for serving 355milliliters

couscous 59milliliters

Dijon mustard 2

eggs, lightly whisked 118milliliters

all-purpose flour 2Tbsps

chopped fresh parsley 2Tbsps

chopped fresh tarragon 1

Zest and juice of lemon 4servings

Kosher salt and freshly ground black pepper, to taste 4Tbsps

olive oil, plus 1 quart olive oil, for poaching 2teaspoons

cracked white pepper 3

red apples, peeled, cored, and quartered 454grams

salmon fillets (about each)355milliliters

boiling water

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Chateau Ste. Michelle Indian Wells Chardonnay Wine with a 5 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.