Scottish Salmon* Recipe

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.

Mix in Ube

Once cooked, remove from heat and fold in the mashed ube until well combined. Set aside.

Steam the Cauliflower

In a pot, steam the cauliflower florets until they are tender, about 10-12 minutes.

Blend the Pureé

Transfer the steamed cauliflower to a blender, add the heavy cream, salt, and pepper. Blend until smooth and creamy. Set aside.

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.

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.

Prepare and Cook Salmon

Rub the salmon fillets with olive oil, salt, and pepper. Heat a skillet over medium-high heat and add the salmon skin-side down. Cook for about 4-5 minutes, flip, and cook for another 3-4 minutes or until cooked through.

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.