Basil-Crusted Copper River King Salmon

with Puttanesca Couscous

Basil-Crusted Copper River King Salmon

Basil-Crusted Copper River Salmon

Ingredients:

6-6 oz portions of Copper River King Salmon fillet
3 Tbsp olive oil
Kosher salt and pepper, to taste
2 Tbsp chopped basil
Puttanesca couscous, recipe follows
Balsamic Syrup, recipe follows

Instructions:

Preheat oven to 400°.

Lightly coat salmon with olive oil and season with salt and pepper. Press chopped basil onto each fillet.

Heat a large sauté pan over high heat; coat the bottom with remaining olive oil. Place salmon in pan and brown each side. Transfer fish to a baking sheet and place in oven.

Bake salmon about 6-10 minutes, depending on the thickness of the fish. Remove from the oven. Serve with couscous and garnish with balsamic syrup.

Puttanesca Couscous

Ingredients:

2 Tbsp olive oil
¾ cup diced yellow onion
3 cloves garlic, finely chopped
¼ tsp red pepper flakes
4 cups canned diced tomatoes in juice
½ cup water
1 ½ Tbsp capers
¾ cup quartered pitted kalamata olives
2 Tbsp chopped Italian parsley
1 tsp chopped oregano
2 Tbsp chopped basil
Salt and pepper, to taste
8 oz Israeli Couscous
2 Tbs extra virgin olive oil

Instructions:

Heat a large sauce pan over medium-high heat; add olive oil. Stir in onion; saute for 2 minutes. Stir in garlic and red pepper flakes; continue cooking for about 5 minutes, until onions are translucent and lightly browned. Add tomatoes, water, and capers. Reduce heat to a simmer; cook for about 1 hour until the sauce begins to thicken. Stir in olives and fresh herbs, and season to taste with salt and pepper.

While sauce is simmering cook couscous according the instructions on the package. Toss with extra virgin olive oil and the puttanesca sauce.

Balsamic Syrup

Ingredients:

1 cup balsamic vinegar
1/3 plus 2 Tbs sugar

Instructions:

Whisk the ingredients together and put in a non-aluminum saucepan. Bring to a boil over high heat and then reduce heat to simmer the liquid. Reduce the liquid by ½ and take off the heat to cool. Use to drizzle over the salmon before serving. This will hold at room temperature for over a month.

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