Apple Braised Salmon With Citrus-Spiced Couscous
Eileen Goltz | Pareve
- 4 salmon fillets, 6 oz. each, seasoned with salt and pepper
- 7 oz. couscous
- Juice of ½ lemon
- Juice of ½ lime
- 7 oz. water or stock Poaching Vinaigrette
- 12 oz. apple cider or juice
- 6 oz. apple cider vinegar
- 6 oz. oil
- Juice of ½lemon
- Juice of ½lime
- 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
- 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°F 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.