Recipe

Copper River Salmon with Balsamic Tomato Basil Sauce Over Currant Couscous

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
  1. Rinse salmon fillets with cold water; pat dry. Season with salt and pepper.
  2. 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).
  3. Remove cooked salmon from pan; keep warm.
  4. Add shallot and garlic to the pan; sauté for 1 min.
  5. Stir in chicken broth, scraping browned bits from the bottom of the pan.
  6. Stir in balsamic glaze; continue cooking, stirring occasionally, until reduced by ½ (8-10 min.).
  7. Remove sauce from heat; stir in remaining butter until melted.
  8. Add tomatoes and basil strips to sauce; set aside.
  9. Remove skin from bottom of fillets; cut salmon into 4 pieces.
  10. Divide Currant Couscous (recipe below) among 4 dinner plates; top with salmon.
  11. 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.