Copper River Salmon with Balsamic Tomato Basil Sauce Over Currant Couscous
Copper River Salmon with Balsamic Tomato Basil Sauce Over Currant Couscous
Serves 4
Ingredients
1 ½ lbs.
Copper River salmon fillets
- kosher salt and freshly ground Kowalski's Black Peppercorns, to taste
1 tbsp.
Kowalski's Extra Virgin Olive Oil
3 tbsp.
Kowalski's Butter, divided
1
shallot, minced
1 tsp.
minced garlic
8 oz.
chicken broth
2 tbsp.
balsamic glaze (such as Cucina Viva brand), to taste
¼ cup
julienne-cut sun-dried tomatoes in olive oil with herbs, drained
¼ cup
fresh basil strips
- Currant Couscous (recipe below)
Directions
- Rinse salmon fillets with cold water; pat dry. Season with salt and pepper.
- In a large skillet, heat oil and 1 tbsp. butter over medium-high heat. Add salmon; sauté skin-side down until cooked through (10 min. of cooking per inch of thickness, measured at the thickest part).
- Remove cooked salmon from pan; keep warm.
- Add shallot and garlic to the pan; sauté for 1 min.
- Stir in chicken broth, scraping browned bits from the bottom of the pan.
- Stir in balsamic glaze; continue cooking, stirring occasionally, until reduced by ½ (8-10 min.).
- Remove sauce from heat; stir in remaining butter until melted.
- Add tomatoes and basil strips to sauce; set aside.
- Remove skin from bottom of fillets; cut salmon into 4 pieces.
- Divide Currant Couscous (recipe below) among 4 dinner plates; top with salmon.
- Spoon sauce over fillets; serve immediately.
CURRANT COUSCOUS: In a medium saucepan, bring 2 cups chicken broth, ½ cup currants, 1 tbsp. Kowalski's Butter and ½ tsp. kosher salt just to a boil. Stir in 10 oz. pkg. Near East Original Plain Couscous Mix; cover. Remove from heat; let stand for 5 min. Fluff couscous lightly with a fork before serving.
