Chef Jason Parsons pairs delicate salmon with bright citrus flavours in this delicious weeknight dinner.
Atlantic salmon with citrus couscous and saffron wine sauce
- 2 pieces of 5 oz salmon filets
- 1 tbsp grape seed oil
- 1 cup of Sauvignon Blanc wine
- 1 small pinch of saffron
- 1 tbsp capers
- 1 tbsp butter
- 1 cup fine couscous
- 2 cups chicken stock
- Segment and juice of 1 lemon, 1 lime & 1 orange
- ½ cup ice wine (can substitute a sweet table wine)
- 1 cup Swiss chard leaves
- ½ cup oven-dried tomatoes
- 1 tbsp fresh basil
Warm the chicken stock in a small pot. Once hot, pour the stock over the couscous, cover and set aside.
Heat the grape seed oil in a fry pan over medium to high heat. Place the salmon skin side down in the pre-heated pan and continue to sear until the skin becomes crispy.
In a separate pan, warm the white wine, saffron and capers. Once the salmon’s skin is crispy, remove the salmon from the frying pan and place it into the warm wine, skin side up. This will allow the salmon to slowly poach while keeping the skin crisp.
In a separate pan add the citrus segments, juice, tomatoes and ice wine. Bring to a boil and allow the juices to reduce, creating a thick sauce. Once thickened, add the cooked couscous and the Swiss chard leaves. Season with salt, pepper and then divide between two serving plates.
Once the salmon is cooked through (approximately 3 minutes) remove from the poaching wine and place the salmon skin side up on top of the couscous. Lastly, boil the poaching wine and whisk in the butter to make a sauce. Pour the sauce over the salmon and serve.