Preparation Time: 25 Minutes
Cooking Time: 10 Minutes
Serving Size: 12
3 teaspoons allspice
1 tablespoon + 3 teaspoons butter
3 tablespoons + 3 teaspoons carrots, small dice
3 teaspoons cinnamon
tablespoon + 3 teaspoons cumin
2 teaspoons curry powder
3/4 cup + 1 tablespoon + 1 teaspoon israeli couscous
4 each norwegian salmon fillets, 6 oz.
1 cup onion, finely chopped
1 tablespoon + 3 teaspoons parsley, finely chopped
3 tablespoons + 3 teaspoons red pepper, small dice
as needed salt and pepper
1 tablespoon + 3 teaspoons turmeric
3 tablespoons + 3 teaspoons vegetable oil
4 cups water
1. To prepare the Israeli couscous, sauté the onions in a pot until translucent. Add the couscous and sauté for 2-3 minutes. Add the water, peppers and carrots. Bring water to a boil, cover and remove from heat. Keep covered until all the water is absorbed, about 8-10 minutes. Stir in the butter and parsley and adjust with salt and pepper. Hold warm until needed.
2. To make the curry oil, toast the curry powder in a skillet for 1-2 minutes. Add the vegetable oil and remove from heat. Allow to cool.
3. To make the Middle Eastern spice rub, combine the turmeric, cumin, allspice and cinnamon.
4. For each serving, season one salmon fillet with salt and pepper. Coat both sides with the spice rub. Sear the fillet for 1-2 minutes per side over medium heat to prevent spices from burning. Finish cooking in a preheated 375 degree oven until cooked to desired doneness. In the center of the serving plate, place 1 cup of the couscous and top with the cooked salmon fillet. Drizzle 1 Tbsp. curry oil over the fillet and around the plate.
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