Ingredients
- 4 6 to 8 oz salmon filests skin removed
- 1 10 oz box plain couscous
- 1 can manderin oranges
- 1/2 cup kalamata olives
- 1 cup cherry tomatoes
- sliced toasted almonds for garnish
- spinach leaves washed tha can be chiffanoded
- 1 tbsn red curry paste
- 1 tbspn honey
- 1 tspn soy
- 2 tbsp butter
- zest and juice of 1 lime
- Mustard Remoulade
- 1 Tbsp whole grain mustard
- 1 tsp mayonnaise
- 1/4 tsp lemon juice
- 1/4 tsp Dijon mustard
- A dash of Tabasco
- A dash of Worcestershire
Preparation
Step 1
Preheat oven to 400
currey honey sauce:
blend butter, currry paste , honey,lime zest and juice and soy sauce, and palce in pan and reduce until glaze texture
Chiffanode spinich
Prepare couscous per instruction but add oraange juice to couscous broth, reserve mandarin orange slices
Season and Saute salmon in grapeseed oil, after turning, glaze with curry sauce place in 400 oven.
After oven remove salmon and excess oil and add to pan tomatoes and kalamata olives and aplash of white wine cook until tomatoes are soft
Mustard Remoulade
1) In a bowl, combine all ingredients using whisk until well-blended
2) Set aside until ready to serve
To plate:
Use couscous as base,with 1/2 oranges added to base
Place salmon over couscous
top with curry honey sauce
top with olives and tomatoes in the wine, toasted almonds and dollop of Mustard remoulade