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Roast Salmon w/ Leek Israeli Couscous and Roast Shitakes

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Roast Salmon w/ Leek Israeli Couscous and Roast Shitakes


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A beautif


  • 2 cups of Isreali Couscous
  • 1 clove Black Garlic
  • A handful of Sesame
  • 8-10 Shitake mushrooms
  • 1 tablespoon of anise seeds
  • 1 Orange
  • 4 leeks
  • 1 pound of wild salmon
  • 1 Lemon
  • Ground Clove
  • Black Pepper and Salt to taste
  • Orange Marmalade
  • Olive Oil
  • Mirin
  • Dijon Mustard
  • Butter
  • Water


<ol> <li>Preheat oven to 475ยบ.</li> <li>Add 1/2 a cup of Orange Juice, zest of one orange, 1 table spoon of Black Pepper, 2 teaspoons of mirin, salt, 1 and a 1/2 table spoons of olive oil, and diced 1/2 a clove of black garlic. Whisk.</li> <li>Marinate the Salmon in mixture.</li> <li>Clean Shitakes. Toss lightly with olive oil, 1 tablespoons of ground pepper, salt, 2 teaspoons of clove, and rest of diced black garlic.</li> <li>Toast the couscous in butter, sesame seeds, anise seeds, 2 teaspoons of clove,and a teaspoon of black pepper. Once lightly browned add water or stock and simmer. If all the liquid is absorbed add 1/2 a cup of water to the pot.</li> <li>Slice the leeks. Saute the leeks in butter. Once lightly carmelized add a spoonful of orange marmalade. Once browned and the marmalade is dissolved add the leeks to the couscous.</li> <li>Roast mushrooms for 20-25 minutes. Flip them halfway.</li> <li>When you put the mushrooms in the oven. Put the salmon skin-side up in a cast iron skillet and pop it in the oven. Flip the salmon half-way and pour marinate over top. Once salmon is cooked serve.</li> </ol>






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