For Poached Salmon: 4 salmon fillets, skin on 1 shallot, sliced ¼ cup of white wine Extra Virgin Olive Oil Kosher Salt Ground Pepper For Tomato-Basil Salsa: ¼ cup of shallot, finely chopped 2 red vine tomatoes, about ¼ lb., pulp removed, finely diced 2 TB of Lemon Juice, (using a peeler, peel three slices of lemon rind and reserve for dessert) 2 TB of fresh Basil, chiffonade ¼ cup of good quality Extra Virgin Olive Oil, roasted garlic infused ½ teaspoon of Kosher Salt ¼ teaspoon of ground Pepper 1 box of Couscous, cook as much as you need.
In a large pan, put white wine and enough water to reach 1” in depth. Add shallots to water and a drizzle of olive oil. Bring to a boil. (While waiting for liquid to boil, begin making couscous according to package). Reduce heat to medium-low. Place Salmon fillets, skin side down. Sprinkle salmon with Salt and Pepper. Cover. Set timer for 8-10 minutes. Salmon is ready when the center of fillet is opaque when checked with a knife. While salmon is poaching, start making the salsa. Mix all ingredients to combine. Taste and adjust seasoning (lemon and salt) to your taste. Remove salmon from liquid and place on a plate to cool. Remove skin from salmon. Spoon tomato-basil salsa on top of fish.
No nutrition information available