The Dish Archive: Couscous Salmon
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What's better in summer than some delicious fresh seafood? And this time we are coating it with healthy couscous.
The Dish: Couscous Salmon
The Restaurant: Local 149
The Chef: Leah Dubois
Skinless Filet of Fresh Salmon
--1/2 cup cooked couscous, one beaten egg, dusting of flour
--2 tablespoons fresh local goat cheese
--splash of heavy cream
--serving of raw farm stand summer vegetables of your choice
--tablespoon minced garlic and shallots
--sprig of rosemary, thyme or oregano
Wash vegetables and cut to manageable sizes. Toss with olive oil, sea salt, fresh cracked black pepper and mince garlic/shallots. Roast on a tray at 400 degrees and grill until al dente.
In a bowl using a spoon, whip goat cheese with heavy cream to a smooth consistency.
Salt and pepper salmon filet. Dust in flour, dip in egg and roll in couscous. Place in a moderately hot pan with olive oil. Sear for a minute stove top and put in 400 degree oven. Flip after 4 minutes and golden brown other side. Pull pan out of oven and place on low heat. Add a tablespoon of olive oil to pan and herb sprigs. Allow herbs to infuse oil and baste fish with flavored oil multiple times.
Smear goat cheese on a plate, attractively pile roasted summer vegetables, finish with gold brown salmon!