Olive Oil Poached Salmon with Dijon Apple Puree and Couscous Cake
Ingredients
- 3 red apples, peeled, cored, and quartered
- 2 cups apple juice
- 1/4 cup Dijon mustard
- 1 1/2 cups couscous
- 1 1/2 cups boiling water
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh tarragon
- Zest and juice of 1 lemon
- Kosher salt and freshly ground black pepper, to taste
- 2 eggs, lightly whisked
- 1/2 cup all-purpose flour
- 4 tablespoons olive oil, plus 1 quart olive oil, for poaching
- 2 teaspoons cracked white pepper
- 4 salmon fillets (about 4 ounces each)
- 1 bunch baby spinach or baby arugula, washed, for serving
Instructions
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