Toolbar
 |
Printer Friendly |  |
 |
|
 |
RSS Feed | |
|
Bookmark |
Home 
Recipes Main Course Fish
Recipes Main Course Fish
|
||||||||
|
||||||||
| Servings: | 4 |
| Author Notes: | One of the best meals I've ever had was prepared by chef Willie White, formerly of New Brunswick, Canada's incredible Algonquin Hotel. Not only is Willie a first class chef, he's a really nice guy who was kind enough to share this recipe. Salmon is a staple in Canada's maritime provinces and this is a wonderful way to serve it. |
| Ingredients: |
4 salmon fillets, 6 ounces each, seasoned with salt and pepper 7 ounces couscous juice of 1/2 lemon juice of 1/2 lime 7 ounces water or stock Poaching Vinaigrette: 12 ounces apple cider or juice 6 ounces apple cider vinegar 6 ounces canola oil juice of 1/2 lemon juice of 1/2 lime 3 ounces finely diced onion 1 teaspoon whole grain mustard fresh mixed herbs to taste (Chef White likes to use chives, thyme, tarragon, dill weed and parsley) 1 red and 1 green apple, sliced |
| Instructions: |
Blend together all ingredients in the poaching liquid. It is best to do this a day ahead of time so that the flavors develop. The poaching liquid will last up to a week in your refrigerator. Prepare the couscous in advance using the water or stock along with the lemon and lime juices in place of the plain water that's called for on the package instructions. |
|
Comments
There are no comments for this item
Be the first to leave a comment
You must be a registered member to leave a comment. So why not sign up now?
- Recently Added
-
- Feb 8, 2011
- Jan 31, 2011
- Jan 6, 2011
- Jan 5, 2011
Submit a recipe for publication on FabulousFoods.com
|
