Apple Braised Salmon With Citrus Spiced Couscous

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. 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. 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. 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. 4

   Serve the salmon on top of the couscous. Spoon additional vinaigrette with apple slices over the top. Garnish with parsley. Enjoy!