Taste Show premium recipe

Pan Seared Scottish Salmon

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.

New American cuisine
Easy
SERVING: 2 People
TIME: 1 hr 10 min
COOKING TIME: 1 hr
INGREDIENTS:
  • Bake The Tomato
  • 2 ea. Roma tomato
  • 1 Tbsp Olive oil
  • ½ tsp Salt
  • Vinaigrette
  • 2 tbsp Ground coriander
  • ½ cup Red wine vinegar
  • 1 cup Extra virgin olive oil
  • ½ bu. Cilantro
  • ¼ tsp Cayenne
  • ½ tsp Salt
  • 【ㅤ Cous Cous
  • ½ cup Almond slivers, toasted
  • 2 tbsp Curry Powder, toasted
  • 2 cups Water or chicken stock
  • 1 cup Cous Cous
  • 1 Tbsp Olive oil
  • 8 ea. Dried apricots, diced
  • 1 ea. Lemon (zested and juiced)
  • ½ ea. Pomegranate
  • Tsp Salt
  • For The Asparagus
  • 1 bu Asparagus
  • 1 tbsp Olive oil
  • tsp Salt
  • For the Salmonㅤ
  • 6 4 ea Salmon
  • ½ tsp Salt
  • ½ Tsp Pepper
  • 1 Tbsp Olive oil
  • Garnish
  • Pomegranite
DIRECTIONS:
Step 1
Step 1
Step 1
Preheat oven 500°F/260°C.
Step 2
Step 2
Step 2
Wrap split tomatoes with olive and salt in foil and roast until charred on the outside. About 30 min.
Step 3
Step 3
Step 3
In a dry pan, toast the coriander seeds until just smoking. Reserve. Wipeout pan and let cool.
Step 4
Step 4
Step 4
Blend the roasted tomato with all [Vinaigrette] ingredients, season with salt.
Step 5
Step 5
Step 5
Add slivered almonds and toast on medium-low heat until lightly brown and fragrant. Reserve.
Step 6
Step 6
Step 6
Add the curry powder and toast until just smoking and fragrant. Reserve. Wipeout pan and let cool.
Step 7
Step 7
Step 7
Bring water/stock up to boil.
Step 8
Step 8
Step 8
Stir the raw couscous with olive oil so each kernal is coated so it won't stick together.
Step 9
Step 9
Step 9
Add apricots, almonds, lemon zest, lemon juice.
Step 10
Step 10
Step 10
Fluff with a fork and add pomegranate seeds.
Step 11
Step 11
Step 11
Add boiling water, curry powder, and salt. Cover 5-8 min.
Step 12
Step 12
Step 12
Clean asparagus to remove any of the woody stalks.
Step 13
Step 13
Step 13
Roast on high heat with oil to lightly char. Season with salt. Cook for 2-3 minutes. Reserve.
Step 14
Step 14
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
Step 15
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
Step 16
Step 16
Flip and cook for 1 minute. add reserved asparagus to warm.
Step 17
Step 17
Step 17
Add pomegranate to the Cous Cous, and mix well.
Step 18
Step 18
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
Step 19
Step 19
Enjoy!