WATCH & VOTE:
This recipe was submitted
Elizabeth Barton
Elizabeth Barton
Le Cordon Bleu Atlanta (GA)
Recipe Name:
Ingredients: Salmon:
4 - 6 oz Salmon Fillet
1 tbsp of butter or cooking oil
salt, pepper, indian curry powder, and lemon to taste

Cous Cous:
8 oz cous cous
8 oz water
3 oz white onion (diced)
3 oz golden raisens
2 tsp curry powder
1 tsp nutmeg
1/2 tsp cayenne
3 oz light brown sugar
4 oz butter
handful of chopped parsely
salt to taste

Chutney:
1 ripe mango (diced)
3 ripe kiwi
2 passion friut (juice only)
1 oz white onion
1 thai pepper
4 oz light brown sugar
1 oz rice vinegar
1 tsp of nutmeg
salt and pepper to taste
Directions: Chutney
Lightly oil a sauce pan and sweat onions until translucent and semi-sweet. Add brown sugar, vinegar, pepper, nutmeg, and mango. Slightly simmer on low heat. Once mango is tender add in passion fruit juice and chopped kiwi. Toss and serve over salmon.

Cous Cous
Lightly oil a saute pan and drop in onions to sweat. Once translucent add in raisens and saute for just a minute. Quickly add in the sugar, curry, nutmeg, cayenne, water and cous cous making sure the sugar dissolves completely. Cover immediately with a lid and reduce heat to steam the cous cous. Finish off with butter and parsley and serve under the seared salmon.

Salmon
In an oven-proof saute pan, lightly melt a tbsp of butter - or use cooking oil. Make sure pan in extremely hot to ensure a nice golden sear. Mix salt, crushed pepper, and curry powder and lightly sprinkle over top of fillet. Skin side up, place fish into the pan and let it sizzle for three minutes. Place immediately into an oven of 350 degrees F for seven to ten minutes or until fish is flakey and moist. Fish with a squeeze of a lemon wedge, and sandwich it between the chutney and cous cous.

And Enjoy!
Preparation Time: 20 minutes
Servings: 4


From: Elizabeth Barton
School: Le Cordon Bleu Atlanta (GA)
217 votes