Seared Atlantic Salmon


4 pieces portioned
Canola oil
Cubed butter
1 cut in half
Couscous & vegetables
Pre cooked Israeli couscous
1 cup
Assorted vegetables cut to desired sizes and pre-blanched if necessary
1 cup
Dill & Parsley
Olive Oil
1 tbsp
1 tbsp
Salt & Pepper
Cream Sauce
1 tbsp
2 cloves, minced
Red pepper flakes, or more, to taste
¼ tsp
Chicken broth
½ cup
Heavy cream
½ cup
Juice of 1 lemon
½ tsp
Sea Salt
To taste
Freshly ground black pepper
To taste


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
  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
  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

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