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4 salmon fillets, 6 oz. each, seasoned with salt and pepper
7 oz. couscous
juice of 1/2 lemon
juice of 1/2 lime
7 oz. water or stock

*Poaching Vinaigrette*
12 oz. apple cider or juice
6 oz. apple cider
vinegar
6 oz. canola oil
juice of 1/2 lemon
juice of 1/2 lime
3 oz. finely diced onion
1 tsp. 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

*Serves 4*

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.

Sear the salmon in a very hot, oven proof skillet. Add 6 oz. of the prepared vinaigrette and cook in a 400° oven for 8-10 minutes. Bring remaining vinaigrette to a boil along with apple slices.

Serve the salmon on top of the couscous. Spoon additional vinaigrette with apple slices over the top. Garnish with parsley.

Tags:  juice apple vinaigrette poaching salmon water lemon couscous along liquid