Casablanca Salmon with Couscous
Salmon with Spices, dried fruit and Yogurt, served with cous cous
Recipe Information
| serves | SALMON PORTION |
COURSE | COOKING METHOD |
PREPARATION TIME |
|
|---|---|---|---|---|---|
| 4 | Fillet | Main,Savoury | Poach | 30 mins to 1 hour |
Ingredients
- 4 - 6 oz. Healthy Hearts Wild Salmon Dinner Fillets
- 4 cups hot cooked couscous
- Poaching Liquid
- Spicy Yogurt Sauce
- 1 cup orange juice
- 1 Cup plain yogurt
- 1 cup water
- 1 Tbsp frozen orange juice concentrate, thawed
- 1 tsp curry powder
- 1/4 tsp each ground cinnamon, nutmeg, and ginger
- 1/8 tsp crushed red pepper
- 1 green onion, minced
- 1 Tbsp snipped cilantro
- 1/2 tsp grated orange peel
- 1 clove garlic, crushed
- 1 Tbsp dried currants
- 1 Tbsp sliced almonds
Method
Combine the ingredients for the poaching liquid in a large skillet. Bring to a boil and add the salmon. Cover and reduce the heat. Simmer 8-10 minutes or till the salmon is tender. Remove the salmon with a slotted spoon to a plate. Combine the ingredients for the sauce in a bowl till well mixed. Place the couscous on a platter. Arrange the fillets on top. Spoon a little sauce over top, passing the rest separately. Garnish and serve. Garnish with cilantro sprigs.
