Salmon with Cherry Sauce and Couscous |
| Name: |
Victoria Tristan |
| Base: |
NAS Whidbey Island |
| Recipe: |
Ingredients
4 salmon fillets, about 6 ounces each
2 tablespoons olive oil, plus more if needed, divided
Kosher salt and freshly ground black pepper
1 1/2 cups Israeli couscous
1/4 cup cherry jam
2 tablespoons red wine vinegar
1/2 cup dried cherries, chopped
1/2 cup sliced almonds
1 tablespoon fresh juice from one lemon
Procedures
1
Adjust oven rack to six inches below broiler element and preheat broiler to high. Brush the top of the fillets with 1 tablespoon of the oil and season with salt and pepper. Place salmon skin-side down on a baking sheet and transfer to the oven. Cook until salmon is golden brown on top and cooked through, eight to ten minutes. Halfway through, carefully rotate the pan so the fish evenly cooks. Remove pan when done.
2
Meanwhile, bring 3 1/3 cups water to a boil in a medium-sized saucepan over medium-high heat. Add the couscous and a pinch of salt. Cook until the couscous is tender, five to six minutes. When done, drain the couscous in a colander.
3
Combine the cherry jam and red wine vinegar in a small saucepan over medium heat. Cook until the sauce reduces to a glaze. Turn heat to low to keep warm. If mixture thickens too much, add a little more vinegar or water.
4
Heat remaining tablespoon of oil in a large non-stick skillet over medium-high heat. Add the dried cherries and almonds. Cook, stirring often, until the almonds are toasted but not burnt. Add the drained couscous, and stir well to combine. Turn off the heat. Add half of lemon juice stir to combine, and adjust seasoning with more salt, lemon juice, or olive oil as desired. Serve couscous with cooked salmon and cherry glaze.
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