Apple Braised Salmon with Citrus Spiced Couscous (fish)
Email This Recipe Print Recipe Contributed by Eileen Goltz

Ingredients 4 salmon fillets, 6 oz. each, seasoned with salt and pepper 7 oz. couscous juice of 1/2 lemon juice of 1/2 lime 7 oz. water or stock Poaching Vinaigrette 12 oz. apple cider or juice 6 oz. apple cider vinegar 6 oz. oil juice of 1/2 lemon juice of 1/2 lime 3 oz. finely diced onion 1 teaspoon whole grain mustard fresh mixed herbs to taste (I like to use chives, thyme, tarragon, dill weed and parsley) 1 red and 1 green apple, sliced

Instructions

Blend together all ingredients in the poaching liquid. It is best to do this a day ahead of time so that the flavors develop. The poaching liquid will last up to a week in your refrigerator.

Sear the salmon in a very hot, ovenproof skillet. Add 6 oz. of the prepared vinaigrette and cook in a 400° oven for 8-10 minutes. Bring remaining vinaigrette to a boil in a small pan along with apple slices.

Prepare the couscous in advance using the water or stock along with the lemon and lime juices in place of the plain water that called for on the package instructions. Serve the salmon on top of the couscous. Spoon additional vinaigrette with apple slices over the top. Garnish with parsley.

Serving Size

Serves 4.

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