About the Recipe
Ingredients
For the Salmon
4 salmon fillets (6 oz each)
Salt & black pepper
Garlic and onion powder
Neutral oil (for searing)
Mandarin Sauce
Zest of 2 mandarin oranges
½ cup mandarin orange juice (fresh or high-quality store-bought)
1 garlic clove
1 small shallot
1 tsp cornstarch
2 tbsp cold butter, cubed
Salt, to taste
Apricot Almond Couscous
1 cup couscous
1 cup vegetable broth (or water + bouillon)
⅓ cup dried apricots, finely chopped
¼ cup sliced or chopped almonds (toasted)
2 tbsp chopped parsley
1–2 tbsp olive oil
1 tbsp butter
Salt, to taste
Red Plum Jalapeño Salsa
2 ripe red plums, small dice
1 jalapeño, finely minced (seeded for less heat)
2 tbsp finely minced shallot
2 tbsp small diced pepper
2 tbsp chopped parsley
Juice of 1 lime
Salt, to taste
Grilled Broccolini
1 bunch broccolini
Olive oil
Salt
Preparation
1. Make the Couscous
Heat a small saucepan over medium heat with oil.
Toast the couscous, stirring frequently, until lightly golden and fragrant (about 2–3 minutes).
Carefully pour in the broth and season lightly with salt.
Bring to a simmer, cover, and remove from heat. Let sit for 5 minutes.
Fluff with a fork.
Fold in the diced dried apricots and toasted almonds.
Finish with butter and parsley, gently folding it through the warm couscous until melted and glossy.
2. Prepare the Mandarin Sauce
In a blender, combine mandarin zest, juice, garlic, shallot, and cornstarch.
Blend until completely smooth.
Pour into a saucepan over medium heat.
Cook, stirring constantly, until the sauce thickens slightly.
Reduce heat to low and whisk in cold butter until glossy.
Season with salt and keep warm.
3. Make the Plum Jalapeño Salsa
In a bowl, combine diced plums, pepper, jalapeño, shallot, and parsley.
Add lime juice and a pinch of salt.
Toss gently and let sit for 10–15 minutes to develop flavor.
4. Grill the Broccolini
Toss broccolini with olive oil and salt.
Grill or sear in a hot pan until lightly charred and tender.
Set aside.
5. Cook the Salmon
Pat salmon dry and season with salt and pepper, onion and garlic powder.
Heat oil in a pan over medium-high heat.
Sear salmon skin-side down until crispy (about 4–5 minutes).
Flip and cook an additional 2–3 minutes, depending on thickness.
Remove from heat.