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Apple Braised Salmon With Citrus-Spiced Couscous
Apple Braised Salmon With Citrus-Spiced Couscous Eileen Goltz | Pareve
50 minutes 20 minutes
30 minutes
4 servings

  • 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 ½ lemon
  • Juice of ½ 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

  1. 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.
  2. 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.
  3. Prepare the couscous in advance using the water or stock along with the lemon and lime juices in place of the plain water called for on the package instructions.
  4. Serve the salmon on top of the couscous. Spoon additional vinaigrette with apple slices over the top. Garnish with parsley.

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