Seared Salmon Entree with Cous Cous & Asparagus Recipe

Description

This delicious spring meal features the flavors of strawberries, rhubarb and asparagus over a bed of cous cous and topped with seared salmon

Ingredients

• 2 Salmon fillets
• 1 lb. bunch of asparagus
• Toasted Strawberry Couscous
• 2 Tbsp. Olive Basin Extra Virgin Olive Oil
• 1 c. Israeli couscous
• 2 c. water
• 1 c. Strawberries quartered
• ½ c. Feta Cheese, Crumbled
• 3 fl. oz. Olive Basin Sicilian Lemon Balsamic Vinegar
• Fresh mint - small amount for garnishing couscous
• Strawberry Rhubarb Gastrique
• 2.5 fl. oz. Kitchen Kettle Strawberry Rhubarb Jam
• 2.5 fl. oz. water
• 2.5 fl. oz. Olive Basin Balsamic Vinegar

Instructions

Toasted Strawberry Couscous
Pour olive oil in small sauce pot and turn on high
Toast couscous in oil
Add water and bring to boil
Lower to a simmer and cover for 5 minutes then turn off leaving covered
Turn couscous onto a flat tray to cool in the fridge
Once cool place in a mixing bowl and add vinegar and stir with a fork
Fold in feta and strawberries

Strawberry Rhubarb Gastrique
Place water and jam in a small sauté pan and cook until it begins to caramelize slightly
Whisk in vinegar

Asparagus
Cut off woody ends
Blanch in boiling water
Toss in EVOO and salt & pepper and place in oven for 6 minutes

Salmon
Searing anything requires the item to have little surface water, so the first step is to pat dry the salmon
Season both sides of fish with salt and pepper
Heat Oil in sauté pan. Once hot add butter
Place fish in hot pan presentation side down
Press the fish slightly to the pan to ensure contact and a better sear
Tilt pan and baste top of fish
Turn fish and finish in oven

Assembly
Place couscous on center of plate
Arrange asparagus over the couscous
Place fish over asparagus and couscous
Use a tablespoon to top fish with strawberry rhubarb gastrique and continue to drizzle around the plate

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