Pan-Seared Salmon with Dried Fruit and Almonds

RECIPES | FEBRUARY 2017

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artSAVOR 60

Pan-Seared Salmon with Dried Fruit and Almonds


artSAVOR 60 Ingredients

Black Pepper, Cilantro, Onion, Thyme, Parsley, Dill, Savory Leaves, Leek, Lime, Sea Salt, Herbs & Spices

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Serves 4-6

RECIPE INGREDIENTS

SALMON
1 Whole (Skinless) Salmon Fillet, center cut
½pk artSAVOR60 already mixed with oil¹
2T Fresh Lemon Juice
½C Fresh Parsley, chopped
D Salt freshly ground to taste
3T Olive Oil, for cooking, more if needed
Fresh mint, for garnish

COUSCOUS
1C Onion, chopped
2T Olive Oil
2C Couscous
1C Chicken or Vegetable Broth
4T Medjool Dates, chopped into even dice
4T Gold Raisin
4T Dried Cranberry
1C Fresh Parsley, chopped
4T Slivered Almonds, toasted
D Sea Salt and Pepper, freshly ground

INSTRUCTIONS

SALMON
Cut salmon with a 2¾ or 3-inch round cookie cutter
Combine artSAVOR 60, lemon juice, parsley and salt to taste
Use a fork to puncture the salmon to allow marinade to infuse
Rub the marinade into both sides of the salmon
Cover and refrigerate for at least 2 hours
Heat oil in a large non-stick sauté pan over high heat
Pan sear the salmon for about 3 minutes
When flesh release from the pan flip and cook for 2 minutes
Lower heat, continue to cook to your preferred doneness

COUSCOUS
Bring broth to boil over medium high
Add couscous, stir and remove from heat, let it rest
Add oil to a wok over high heat
Sauté onion, 2 minutes
Add dates, raisin, cranberry, and cook, 2 minutes
Add couscous and cook for another 2-3 minutes
Season to taste with salt and pepper
Stir in parsley and serve

PLATING & SERVICE
Create a mound of couscous in the middle of a dinner plate
Arrange a piece of salmon over couscous
Garnish with mint and serve

NOTES

¹Mix one entire pack of artSavor with ¾ cup olive oil in a mixing bowl, transfer to a lidded container or jar with screw top and keep excess in refrigerator for use.

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