Sure to please any palate
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
Ingredients
  • 4 (6-ounce) salmon fillets
  • coarse salt and pepper to taste
  • 4 ounce salad oil
  • 2 cup blanched baby kale
  • 8 tablespoon dried whole cherries
  • 8 tablespoon toasted almonds
  • 2 cup jumbo couscous, cooked
  • 8 ounce red wine butter sauce (recipe follows)
  • finely chopped parsley for garnish
  • 1 cup white vinegar
  • 1 cup lemon juice
  • 1 1/2 cups white wine
  • 3 tablespoon chopped shallots
  • 2 tablespoon sugar
  • 1 cup finely diced canned tomatoes
  • 2 cup heavy cream
  • 1 pound butter
  • 1 cup red wine
Directions
  1. Step 1: Season 4 (6-ounce) salmon fillets with salt and pepper to taste. Grill as desired.
  2. Step 2: In a large sauté pan, heat 4 ounces salad oil. Add 2 cups blanched baby kale, 8 tablespoons dried whole cherries, 8 tablespoons toasted almonds, 2 cups cooked jumbo couscous, salt and pepper. Cook 1 to 2 minutes. Add 4 ounces red wine butter sauce (recipe follows) to the couscous mix, sautéing to bind it all together.
  3. Step 3: Pile couscous in the center of 4 plates. Place 1 salmon fillet on top of each pile of couscous. Drizzle 1 ounce sauce around couscous and slightly over edges of fish. Garnish with finely chopped parsley.
  4. Step 1: In a large saucepan, combine 1 cup white vinegar, 1 cup lemon juice, 1 1/2 cups white wine, 3 tablespoons chopped shallots, 2 tablespoons sugar and 1 cup finely diced canned tomatoes. Cook over medium heat, stirring frequently, until reduced by half.
  5. Step 2: Add 2 cups heavy cream; reduce by half again. Slowly add 1 pound butter over low heat.
  6. Step 3: In separate pan, simmer 1 cup red wine until it reduces to 1/4 cup. Add reduced red wine to the sauce and stir to combine.