Shelly's Recipe

APPLE BRAISED SALMON WITH CITRUS SPICED COUSCOUS

Category: Fish and Seafood

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 canola oil
Juice of 1/2 lemon
Juice of 1/2 lime
3 oz finely diced onion
1 tsp whole grain mustard
Fresh mixed herbs to taste (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.

Prepare the couscous in advance using the water or stock along with the lemon and lime juices in place of the plain water that’s called for on the pkg instructions.

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

Serve the salmon on top of the couscous. Spoon additional vinaigrette with apple slices over the top. Garnish with parsley. Serves 4