Seared Atlantic Salmon

Ingredients

Couscous & vegetables

Cream Sauce

Instructions

Seared Salmon

1. If lightly curing salmon first sprinkle salmon with salt and sugar mixture and refrigerate for 1 hour
2. Pat dry salmon
3. Heat a nonstick pan on medium – medium high heat with canola oil
4. When the oil is heated lay the salmon serve side down and away from yourself (this avoids a splash back burn)
5. Turn the salmon once golden brown
6. Reduce heat to low and add cubed butter and squeeze lemon
7. With a spoon based the fish with the melted butter
8. Cook to a desired doneness and finish with a seasoning of salt and pepper
9. Place on a plate with paper towel to absorb any drippings

Sauce

1. In a small sauce pot Sautee garlic in butter on low heat for 1 minute (do not burn or caramelize the garlic)
2. Add remaining ingredients and reduce to the point where the sauce coats the back of a spoon

Vegetables & Couscous

1. Sauté vegetables in butter and olive oil with salt, pepper and a fresh squeeze of lemon
2. Add herbs

Assembly

1. Serve family style in a preheated serving platter or individually plate
2. Couscous and vegetables, followed by a drizzle of sauce
3. Salmon on top with fresh herbs sprinkle or placed around the dish