Pan fried Akaroa salmon cooked in cider
Pan fried Akaroa salmon cooked in cider with cinnamon and mint couscous and courgette agridulce.
Wine match – reserve chardonnay or blanc de pinot noir.
This is a lovely fresh dish with lots of flavour, that is easy to prepare. We match it with our reserve chardonnay or blanc de pinot noir. Bon appétit.
INGREDIENTS
Fresh salmon (approx 160g x4)
1 tbsp sumac
1 tbsp sea salt
100ml dry cider
COURGETTE AGRIDULCE
1 clove of finely crushed garlic
2 tbsp olive oil
1½ tbsp cabernet
sauvignon vinegar
1½ tbsp honey
20g currants
1½ tbsp toasted raw
pistachio nuts
1 finely shedded courgette
Salt to taste
Method Stir all ingredients together, taste, season and set aside.
COUSCOUS
200g medium couscous
60ml sunflower oil
Pinch cinnamon
2 pinches salt
260ml boiling water
Couscous dressing
¼ tsp harissa or chilli flakes
150ml sunflower oil
1 tbsp chardonnay vinegar
2 tsp lemon olive oil
1 tbsp chopped mint
½ tsp salt
Method Stir all ingredients together and set aside.
METHOD
Put couscous into an oven proof dish. Add cinnamon, salt and oil. Pour over boiling water and stir quickly with a fork. Cover with foil and put in 180 degree oven for 5-10 mins. Fluff up with a fork and leave semi-covered.
TO ASSEMBLE THE DISH
Heat a sauté pan, lightly brush with olive oil. Coat the salmon in the sumac and salt rub.
Pan fry the first side until a crust forms on the fish, turn over and pour in cider. Place salmon in a very hot oven for 4-5 minutes. Remove and rest, cover loosely with foil.
Toss the couscous with the couscous dressing and put onto the plate, top with the salmon and then mix the courgette with the dressing and put a small handful on top.Drizzle remaining dressing on the salmon and a little around the plate. Garnish with watercress.
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