Chef Benny Doro

Details

• Prep Time:
  10 min
• Cook Time:
  12 min
• Ready Time:
  22 min

Ingredients

• 4 oz salmon filets I used wild sockeye
• kosher salt
• fresh cracked pepper
• olive oil

Tomato Chorizo Couscous

• one cup chicken stock
• one cup instant couscous
• one shallot diced
• 2 oz of chorizo sausage diced
• 1/2 cup raisins finely chopped
• 2 tablespoons simple tomato sauce or one tablespoon tomato paste
• teaspoon smoked paprika

Mustard Vinaigrette

• one cup olive oil
• teaspoon brown mustard
• juice of half a lemon

Directions

Start by making the vinaigrette, combine the ingredients mix well and into the fridge.

Now make the couscous, start by sweating the onions and chorizo in some olive oil for a few min, now add the raisins, smoked paprika, tomato paste or sauce and chicken stock.  Bring to a boil, now cut the heat and add your couscous and cover on very low heat for ten min.

Take your salmon filets and score the skin a few times as you can see in the photo. Season with salt and pepper. Hot pan olive oil put the salmon in skin down and using a spatula press down on the filets for at least 30 seconds so they stick to the pan. Cook the salmon on the skin side for about 90% of the cooking. The skin should come away naturally from the pan when it is perfectly crisped up.  Turn over and finish on the flesh side for a couple min take out and let rest for a min,

To plate fluff up your couscous and put some on the bottom of the plate followed by the salmon skin side up and finish with a little bit of the vinaigrette.

Benny