Roast Salmon w/ Leek Israeli Couscous and Roast Shitakes
Recipes >> Not Categorized >> Roast Salmon w/ Leek Israeli Couscous and Roast Shitakes
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Ingredients
- 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
Method
- Preheat oven to 475ยบ.
- 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.
- Marinate the Salmon in mixture.
- Clean Shitakes. Toss lightly with olive oil, 1 tablespoons of ground pepper, salt, 2 teaspoons of clove, and rest of diced black garlic.
- 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.
- 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.
- Roast mushrooms for 20-25 minutes. Flip them halfway.
- 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.