Salmon Spirals on Rose Colored Couscous

2 x 8 ox. Pieces of salmon fillet
2 x 6″ wooden skewers
1 cup water with 1 bay leaf, pinch of salt and pepper

Place salmon fillets on work surface. Cut onto thirds by cutting into each fillet from both ends, not cutting through the salmon. (You want to get one long strip of salmon from the 8 oz. Fillet.)

Roll the salmon into a spiral and secure with a skewer. Place salmon fillets, water, bay leaf, salt and pepper in a skillet. Cover; simmer for 8 min. Remove from pan. Place in center of plate. Surround with steamed spinach and place a ring of couscous around spinach so you have a circle of salmon, circle of spinach and circle of couscous. Place a heart shaped piece of puff pastry which has been topped with parmesan cheese, then baked in 425 degree oven for 10 min. If you want to get truly romantic, sprinkle your plate with pink rose petals (make sure they are pesticide-free!).

1 1/2 cups couscous, cooked in 1 1/2 cups chicken broth and 2 Tbl. Beet juice (from canned beets)

1 pkg. Washed and stemmed spinach, steamed in a little water, topped with olive oil and salt and pepper
Dill cucumber sauce:
1/2 cup sour cream
2 Tbl. Mayonnaise
1 Tbl. Chopped onion
1/2 cucumber, peeled, seeded and chopped
1 Tbl. Fresh dill
1 tsp. Sugar
1/2 tsp. Salt
pinch of white pepper

Place ingredients for cucumber sauce e in blender; blend until cucumber and onion are smooth. Serve on top of salmon with a sprig of dill.

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