SEATTLE —
Citrus Salmon Bowl, pearl saffron couscous, golden raisins
Ingredients:
- 4 (4-5 oz) Wild Alaskan Salmon
- Holland America Alaska Salmon Rub
- 1 tbsl olive oil
For Cous Cous
- 1 Cup Pearl Cous Cous
- ¼ tsp Saffron
- 1 qt Water
- Salt & pepper, to taste
- 1 tsp Extra virgin olive oil
- 4 pieces Lemon wedges, 4 pieces
For Salad
- 2 Cucumber seedless, halved legthwise, thinly sliced
- 10 Cherry tomatoes, Halved
- 1/2 Red onion, Thinly sliced
- Mix greens
Directions:
1. Marinate Salmon with Holland America Alaska Salmon Rub & Olive oil, set aside.
2. Place water, saffron, salt, pepper in a medium pot. Bring to a low simmer, Add the cous cous and simmer for 7-9 minutes until tender. Drain Couscous well, toss in a bowl with olive oil & cool
3. In a non-stick saute pan sear the Holland America Alaska Salmon Rub marinated Salmon for 2-3 minutes on one side until it is a light golden brown colour, flip the fish & cook few more minutes before taking it out of the pan.
4. To serve, take 2-3 cups of mixed green into a mixing bowl, add the sliced cucumber, red onion & cherry tomato. Drizzle with your favorite dressing.
5. For plating take bowl and add the dressed mixed greens, top with cous cous & place the Pan seared salmon on top & lemon wedge.
Segment Producer Rebecca Perry. Watch New Day Northwest 11 a.m. weekdays on KING 5 and streaming live on KING5.com. Contact New Day.