Apple Braised Salmon With Citrus Spiced Couscous

READY IN: 40mins
Recipe by Sharon123

This wonderful dish was prepared by chef Willie White of New Brunswick, Canada's incredible Algonquin Hotel.

Top Review by oloschiavo

Hi Sharon, this was tasty. Didn't have cider or cider vinegar so I used apple juice and white wine vinegar, and I misread the recipe and included the apples in the blender with the vinaigrette! Probably it lost a bit for these reasons. I ended up with loads of sauce which I strained at the end and poured over the salmon once it was plated. I think this would make a great special occasion dish if you took the time to gather the correct ingredients.

Ingredients Nutrition


  1. Blend all ingredients together in the poaching liquid. It's best to do this the day before so that the flavors develop. The poaching liquid will last up to a week in the refrigerator.
  2. Prepare the couscous in advance using the water or stock along with the lemon and lime juices instead of the plain water that's called for on the package instructions.
  3. Sear the salmon in a really hot oven proof skillet. Add 6 oz. of the prepared vinaigrette and cook in a 400°F oven for 8-10 minutes. Bring remaining vinaigrette to a boil along with apple slices.
  4. Serve the salmon on top of the couscous. Spoon additional vinaigrette with apple slices over the top. Garnish with parsley. Enjoy!

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