New American cuisine

Easy

Pan Seared Scottish Salmon

Name: Pan Seared Scottish Salmon
Prep time: 10 min
Cook time: 1 hr
Total time: 1 h 10 min
Yield: 2 servings
Cuisine: New American
Ingredients: Bake The Tomato; 2 ea. Roma tomato; 1 tbsp. Olive oil; 1/2 tsp. Salt; Vinaigrette; 2 tbsp. Ground coriander; 1/2 cup Red wine vinegar; 1 cup Extra virgin olive oil; 1/2 bu. Cilantro; 1/4 tsp. Cayenne; 1/2 tsp. Salt; Cous Cous; 1/2 cup Almond slivers, toasted; 2 tbsp. Curry Powder, toasted; 2 cup Water or chicken stock; 1 cup Cous Cous; 1 tbsp. Olive oil; 8 ea. Dried apricots, diced; 1 ea. Lemon (zested and juiced); 1/2 ea. Pomegranate; 1/8 tsp. Salt; For The Asparagus; 1 bu Asparagus; 1 tbsp. Olive oil; 1/8 tsp. Salt; For the Salmonㅤ; 6 4 ea Salmon; 1/2 tsp. Salt; 1/2 tsp. Pepper; 1 tbsp. Olive oil

Pomegranate gives a tangy crunch to the fresh seared salmon dish the colors sing out with the flavors. A one-pan dish that serves up on the plate to impress you.How simple it was to make a dish with so much complexity.

Chef Perry Pollaci

RATING LIKE SAVE PRINT

5 stars rating if you like it!

Done

Recipe

PRE TIME: 10 min

COOKING TIME: 1 hr

TOTAL TIME: 1 hr 10 min

2 SERVING

Ingredients:

Bake The Tomato
2 ea. Roma tomato
1 tbsp. Olive oil
1/2 tsp. Salt
Vinaigrette
2 tbsp. Ground coriander
1/2 cup Red wine vinegar
1 cup Extra virgin olive oil
1/2 bu. Cilantro
1/4 tsp. Cayenne
1/2 tsp. Salt
Cous Cous
1/2 cup Almond slivers, toasted
2 tbsp. Curry Powder, toasted
2 cup Water or chicken stock
1 cup Cous Cous
1 tbsp. Olive oil
8 ea. Dried apricots, diced
1 ea. Lemon (zested and juiced)
1/2 ea. Pomegranate
1/8 tsp. Salt
For The Asparagus
1 bu Asparagus
1 tbsp. Olive oil
1/8 tsp. Salt
For the Salmonㅤ
6 4 ea Salmon
1/2 tsp. Salt
1/2 tsp. Pepper
1 tbsp. Olive oil
Garnish
3 tbsp. Pomegranite

Directions:

Step 1

Preheat oven 500°F/260°C.

Step 2

Wrap split tomatoes with olive and salt in foil and roast until charred on the outside. About 30 min.

Step 3

In a dry pan, toast the coriander seeds until just smoking. Reserve. Wipeout pan and let cool.

Step 4

Blend the roasted tomato with all [Vinaigrette] ingredients, season with salt.

Step 5

Add slivered almonds and toast on medium-low heat until lightly brown and fragrant. Reserve.

Step 6

Add the curry powder and toast until just smoking and fragrant. Reserve. Wipeout pan and let cool.

Step 7

Bring water/stock up to boil.

Step 8

Stir the raw couscous with olive oil so each kernal is coated so it won't stick together.

Step 9

Add apricots, almonds, lemon zest, lemon juice.

Step 10

Fluff with a fork and add pomegranate seeds.

Step 11

Add boiling water, curry powder, and salt. Cover 5-8 min.

Step 12

Clean asparagus to remove any of the woody stalks.

Step 13

Roast on high heat with oil to lightly char. Season with salt. Cook for 2-3 minutes. Reserve.

Step 14

Prepare a large saute pan on medium-high heat. Dry the salmon on a paper towel. Season the salmon with salt and pepper.

Step 15

Add the salmon and gently move to ensure it won't stick. Cook for 2 minutes or until the roasted brown color is achieved.

Step 16

Flip and cook for 1 minute. add reserved asparagus to warm.

Step 17

Add pomegranate to the Cous Cous, and mix well.

Step 18

Add the couscous to a mold ( ring / alluminum tin / coffee cup) and press to form. Add couscous to the plate. Arrange warm asparagus next to couscous. Place salmon on top. Finish the plate with tomato vinaigrette. Garnish with pomegranate seeds and a sprig of cilantro.

Step 19

Enjoy!