Scottish Salmon* Recipe
Recipe information
Make Scottish Salmon* in just 1h . beet and ube infused Israeli cous cous, cauliflower pureé, sun-dried tomato, yellow onion, spinach, radish, balsamic drizzle
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Ingredients
Couscous
Cauliflower Pureé
Sautéed Vegetables
For the Salmon
For Garnish
Couscous Preparation
1. Cook the Couscous
In a medium saucepan, bring the beet juice to a boil. Add the Israeli couscous, reduce heat to low, cover, and simmer for about 10 minutes or until the couscous is tender and the liquid is absorbed.
2. Mix in Ube
Once cooked, remove from heat and fold in the mashed ube until well combined. Set aside.
Cauliflower Pureé Preparation
3. Steam the Cauliflower
In a pot, steam the cauliflower florets until they are tender, about 10-12 minutes.
4. Blend the Pureé
Transfer the steamed cauliflower to a blender, add the heavy cream, salt, and pepper. Blend until smooth and creamy. Set aside.
Sautéed Vegetables Preparation
5. Sauté Onion
In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion and sauté until translucent, about 5 minutes.
6. Add Sun-Dried Tomatoes and Spinach
Stir in the chopped sun-dried tomatoes and spinach, cooking until the spinach wilts, about 2-3 minutes. Season with salt and pepper to taste. Remove from heat and set aside.
Salmon Preparation
Plating
8. Plate the Dish
On each plate, spread a generous portion of cauliflower pureé. Top with the beet and ube couscous, followed by the sautéed vegetables. Place the cooked salmon on top and drizzle with balsamic glaze. Garnish with thinly sliced radishes.
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