Atlantic Salmon with Tomato Confit Couscous
by Justin Cortellino
Serves 4
Tomato Confit (Matecha M’assala)
Ingredients
4 x 400g tinned whole peeled tomatoes drained from their juices
100g unsalted butter
1 brown onion, finely sliced
¼ tsp saffron threads, roasted & ground
2 tbsp honey
½ - ¾ tsp cinnamon
Salt & pepper to taste
Method
• Melt butter in a wide heavy based pot until it bubbles
• Add in the onion and sweat slowly until the onions are very soft and translucent
• Add in the saffron, stir then add the drained tomatoes. At this stage add the salt and pepper.
• Cook over a low heat for 1 to 1 ½ hours, stirring often, until most of the liquid has thickened and the tomatoes are sweet but not bitter.
• Add in the honey, cinnamon & extra salt & pepper to taste.
Moroccan Fish Spice
Ingredients
20g sweet paprika
20g ground cinnamon
45g ground cumin
¼ tsp saffron roasted and ground
4g cayenne pepper
22g caster sugar
Method
• Mix all spices together in a mixing bowl and store in an airtight container. Use for dusting fish prior to cooking.
Atlantic Salmon
Ingredients
4 Atlantic salmon portions 160g each
40g Moroccan fish spice
4 kitchen spoons of prepared couscous
6 tbsp tomato confit
6 tbsp chopped pistachio nuts
30g preserved lemons – skin removed and cut into Julienne
1 litre warm stock (fish, chicken or veg)
Salt & pepper to taste
Method
• In a shallow pan, add in the couscous, tomato confit, pistachio, lemon and warm stock. Heat and stir through the ingredients. Cook the couscous until almost all the liquid has gone, to keep it moist. Season with salt and pepper. Keep warm.
• Season the salmon with salt and pepper and rub into olive oil to coat the fish. Then dust the fish spice onto the flesh side of the salmon.
• Heat a flat pan on the stove top or griddle iron to medium high heat and sear the salmon skin side down for 2 minutes, then turn over to repeat the process. Cook more or less depending on your preferred doneness.
To Serve
Place salmon (skin side up) on a bed of couscous.
Serve with lemon.
This dish was prepared on stage at the Home Ideas Show
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