4 ea.- 6 oz. Scottish Salmon Filets
2 Tbsp. Olive Oil
2 c. Water
1 ea. finely diced Red Bell Pepper
1 Tbsp. chopped Thyme
½ c. Pine Nuts (toasted)
1 Tbsp. finely diced Garlic
¼ c. Cream
1 c. Medium size Couscous
1 Tbsp. Butter
1 Tbsp. chopped Parsley
1 Tbsp. chopped Chives
2 ea. Avocados (ripe)
½ bunch chopped Cilantro
Salt & Pepper to taste
For the Salmon:
Season the Salmon Filets with salt & pepper. Sear in Olive oil in a non-stick pan on medium-high heat for 3-4 minutes on each side.
For the Couscous:
In a small pot, add cous cous, water and butter; bring to simmer. When all of the water has been incorporated, fluff the cous cous with a fork and fold in the diced bell pepper, thyme, chives and toasted pine nuts. Season the cous cous with salt and pepper.
For the Avocado Puree:
In a food processor, add the avocado, lemon juice, chopped garlic, cream, cilantro and season with salt & pepper to taste. Puree the mixture until smooth.
Arrange all items on a plate and garnish with various herbs or infused oils. This dish pairs well with a Sauvignon Blanc or Grüiner Veltliner. Cheers!
Number of Servings: 2
Prep and Cooking Time: 30 minutes
Recipe by: Tannin Wine Bar and Kitchen
Restaurant Name: Tannin Wine Bar and Kitchen