Apple Braised Salmon With Citrus Spiced Couscous

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

• Ready In: 40 mins
• Serves: 4

Ingredients

• 4 (6 ounce)  salmon fillets, seasoned with
•  salt and pepper
• 7  ounces couscous
• 1⁄2  lemon, juice of
• 1⁄2 lime, juice of
• 7  ounces water (or stock)

• poaching vinaigrette

• 12  ounces apple cider (or juice)
• 6  ounces apple cider vinegar
• 6  ounces canola oil
• 1⁄2  lemon, juice of
• 1⁄2 lime, juice of
• 3  ounces  finely diced onions
• 1  teaspoon  whole grain mustard
•  fresh mixed herbs (Chef White likes to use chives, thyme, tarragon, dill weed and parsley)
• 1  red apple, sliced for garnish
• 1  green apple, sliced for garnish

Directions

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!