Wester Ross Scottish Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Dukkah

   In a dry skillet, toast the cashews and sesame seeds over medium heat until golden brown. Allow to cool and then grind coarsely in a food processor. Set aside.

2. 2

   Cook the Couscous

   In a saucepan, combine the couscous, brown butter, and coconut milk. Bring to a simmer, cover, and remove from heat. Let it sit for about 5 minutes, then fluff with a fork.

3. 3

   Prepare the Haricots Vert

   Blanch haricots vert in boiling salted water for 2-3 minutes until tender and bright green. Drain and immediately place in ice water to stop cooking. Drain again and set aside.

4. 4

   Make the Carrot Tahini Nage

   In a blender, combine grated carrots, tahini, lemon juice, olive oil, salt, and pepper. Blend until smooth, adding a bit of water if necessary to achieve a sauce-like consistency.

5. 5

   Cook the Salmon

   Season the salmon fillets with salt and pepper. Heat a skillet over medium-high heat with a little oil. Cook the salmon skin-side down for about 4-5 minutes, then flip and cook for another 3 minutes or until cooked to your liking.

6. 6

   Assemble the Dish

   On each plate, create a bed of coconut couscous, arrange the haricots vert on top, place a salmon fillet, drizzle with carrot tahini nage, and sprinkle with cashew sesame dukkah.