Olive Oil-Poached Salmon With Dijon Apple Puree And Couscous Cake
Serves: 2
Weldon Lockman
1 January 1970
Based on User reviews:
56
Spice
54
Sweetness
53
Sourness
42
mins
Prep time (avg)
6.9
Difficulty
Ingredients:
2 cups
Apple Juice1 cup
Dijon Mustard1.5 cups
Couscous1.5 cups
Water (boiling)2 tbsps
Parsley (chopped fresh)2 tbsps
Tarragon (chopped fresh)1 cup
All-Purpose Flour2 tsps
White Pepper (cracked)1 bunch
Baby SpinachDirections:
1
In a saucepot over medium heat, cook the apples in apple juice
2
When the apples are soft, drain the apples, but reserve the juice
3
Add the apples to a blender with Dijon mustard
4
Blend on high, adding the reserved juice, a little at a time, until smooth
5
Pour the couscous into a large bowl
6
Add 1 1/2 cups boiling water to the couscous, cover, and let stand 10 minutes
7
Then, stir in the parsley, tarragon, lemon zest, and lemon juice
8
Season the mixture with salt, and pepper, to taste
9
Add the eggs and flour, and mix until thick and sticky
10
Form the mixture into 4 evenly portioned patties
11
In a large skillet over medium-high heat, heat 4 tablespoons olive oil
12
Cook the cakes in the hot oil until golden brown, flipping halfway through, and drain on paper towels to remove the excess oil
13
Keep the couscous cakes warm
14
In a large, deep saucepan, combine 1 quart olive oil with a good pinch of salt, and white pepper and bring to a simmer
15
Season the salmon fillets with salt, and black pepper and add them to the oil in the pot, making sure they are completely submerged
16
Add more olive oil, if needed
17
Simmer over low heat and remove the salmon after 15 minutes
18
Cook's Note: The salmon will be cooked medium at this point
19
If you want it well done, keep on cooking it for 5 more minutes
20
To serve, place a bit of spinach or arugula on each plate, top with a couscous cake and the salmon
21
Top the salmon with a spoonful of apple puree
22
Serve warm