Citrus Wild Alaska Salmon and Pearled Saffron Couscous Bowl (Foodservice)
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 40 minutes
- Servings: 4
- Yield: 4 bowls
Ingredients
Mixed greens
- 8 ounces mixed greens
Pearled saffron couscous
- 4 quarts water
- 1/2 teaspoon saffron threads
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper, finely ground
- 1 1/2 cups pearl couscous
- 2 teaspoons extra virgin olive oil
Fresh herb mix
- 1 cup chopped fresh herbs
Cucumber tomato salad
- 6 ounces European cucumbers, peeled, cut in half, sliced 1/8 inch
- 6 ounces mini mixed heirloom tomatoes, cut in half
- 1/2 ounce red onion, cut in quarters, sliced 1/8 inch
- 1 1/2 tablespoon extra virgin olive oil
- 1 1/2 tablespoon rice wine vinegar
- 1 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, finely ground
Yuzu ginger dressing (makes 12 servings)
- 1/4 cup rice wine vinegar
- 1/3 cup yuzu juice or ponzu
- 1 1/2 tablespoons Dijon mustard
- 1/3 cup honey
- 2 tablespoons white miso
- 2 teaspoons garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon kosher salt
- 10 ounces canola oil
- 2 tablespoons sesame oil
- 2 teaspoons orange zest
- 1/2 teaspoon black pepper, finely ground
Yuzu ginger wild Alaska salmon
- 1-1 1/4 pounds wild Alaska salmon, 4 fillets, 4-5 ounces each
- 4 tablespoons yuzu ginger dressing
- 4 teaspoons extra virgin olive oil
- Kosher salt, to taste
- Black pepper, finely ground, to taste
For garnish
- 8 dill sprigs, cut into 1" pieces
- 2 lemons, quartered, seeded
- Crispy fried garlic, prepared, to garnish
Preparation
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Step 1 Prepare the greens
Prepare a mix of your favorite chopped fresh greens (baby spinach, baby arugula, red cabbage, savory cabbage, baby bok choy) and refrigerate up to 3 days.
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Step 2 Prepare the couscous
Place water, saffron, salt, and pepper in an 8-10 quart pot and bring to a low simmer for 5 minutes. Add the couscous and simmer for 7-9 minutes until tender. Strain the couscous and drain well, toss in a bowl with olive oil and place onto a sheet tray to cool. When cool, transfer to a container and refrigerate up to 3 days.
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Step 3 Prepare the herbs
Prepare a mixture of your favorite chopped fresh herbs (basil, mint, cilantro leaves, and chives) and refrigerate up to 3 days.
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Step 4 Prepare the cucumber tomato salad
In a mixing bowl, combine the cucumbers, tomatoes, red onions, olive oil, rice wine vinegar, salt and pepper. Refrigerate up to 3 days.
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Step 5 Prepare the dressing
In a blender or food processor, combine the vinegar, yuzu juice, mustard, honey, miso, garlic, ginger, salt and blend on medium speed for 25-30 seconds until ingredients are finely pureed. Increase speed to medium/high speed and begin to add both oils slowly until emulsified and velvety. Decrease speed to low and add the orange zest and pepper; mix to combine. Refrigerate up to 3 days.
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Step 6 Cook the salmon
Quickly marinate the Alaska salmon with 1 tablespoon yuzu ginger dressing and olive oil. In a nonstick sauté pan, season the salmon with salt and pepper, then sear the fish for 2–3 minutes on one side until it is a light golden-brown color, flip the fish, and turn off the heat to let it cook for another minute before taking it out of the pan.
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Step 7 Assemble the bowls
Prepare the dressing and vegetable recipes in advance and refrigerate up to 3 days. Spread the mixed greens evenly on the bottom of the bowl, drizzle 1 tablespoon of yuzu ginger dressing over the greens to build flavor. In a mixing bowl, combine the pearled saffron couscous, fresh herb mix and 1 tablespoon of the yuzu ginger dressing, squeeze the juice of one lemon wedge into the mixture, and toss and place over the greens. Spoon the cucumber tomato salad evenly over the couscous, leaving a space in the middle to place the wild Alaska salmon. Place the salmon in the middle of the bowl. Place 2 tablespoons of yuzu ginger dressing around the base of the grains and the bowl, garnish with dill, a lemon wedge, and crispy garlic.
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Step 8 Notes
Substitute with wild Alaska pollock, salmon, surimi or halibut. Cooking times may vary.
