PAN SEARED SALMON FILLET with RAW HONEY & BOURBON with SESAME SEEDS over ISRAELI COUSCOUS with LEMON ZEST, RED FRESNO CHILI & SWEET PEAS
What a wonderful meal this was! Everything developed perfectly and exactly how I envisioned it. If you love salmon this is a dish for you to try. I hope you do as it’s pretty easy to make. Let me know if you do.
INGREDIENTS:
Salmon Filet | Wild Caught is my preference
Israeli Couscous
Red Fresno Chili | sliced & chopped small
Sweet Peas
Lemon | 1 lemon zested, two slices taken off for the cast iron and the remaining of the halves for the fresh lemon juice during cooking the salmon filet
Raw Honey
Bourbon
Organic Chicken Stock
Spices; Kosher Salt, Fresh Cracked Black Pepper, Smoked Paprika, Basil, Chili Powder, Garlic Powder
EVOO
Unsalted Butter
METHOD:
Step 1: Prep ingredients as specified above.
Step 2: Make the Salmon Marinade/Rub … in a small bowl add Raw Honey (2Tbsp), Bourbon (2 oz.), Kosher Salt, Fresh Cracked Black Pepper, Smoked Paprika, Chili Powder, Garlic Powder and Basil. Mix very well. Dry the Salmon Filet and then coat both sides with the top side in the up position when done. Spoon extra over the top of the Salmon while you cook the Israeli Couscous.
Step 3: Set your cast iron skillet over a medium low heat and let it get nice and hot. You will have about 12 to 15 minutes for preheating the cast iron skillet.
Step 4: In a sauté pan add a little EVOO and the Red Fresno Chili and sauté them for about 4 minutes. Add some butter and the Israeli Couscous to and continue to sauté for a few minutes making sure to cover each couscous ball with butter and EVOO.
Step 5: Add the Organic Chicken Stock to the sauté pan and let it come to a boil. Add Kosher Salt and Fresh Cracked Black Pepper with some butter for flavor. Continue at a medium high heat until the liquid is almost gone stirring every couple minutes. Add lemon zest and mix with the other ingredients. Cover the sauté pan and remove from the heat. By the time the Salmon is cooked the Israeli Couscous will be done and perfect.
Step 6: Add some EVOO and butter to the cast iron skillet and then place the Salmon Filet top side down. Add the two lemon slices to the skillet. The Salmon will cook in roughly 4 minutes. 2 1/2 minutes on the top side, flip it and squeeze the fresh lemon juice (no seeds) over the top and place the lemon slices onto the salmon. Give it another minute or so and it will be perfectly cooked.
Step 7: Time to plate and enjoy this very flavorful creation. You will love it as much as I did. I’m sure of it.
Served with a slice of my Sourdough Toast buttered and seasoned with Himalayan Salt & Fresh Cracked Black Pepper.
Have a wonderful meal tonight, tomorrow and everyday.