Salmon Fillet with Orange Butter and Arugula Couscous Salad

A meal for friends to celebrate.

Directions:                   

  1. In a gallon zip bag, combine the salmon and beet juice, marinate for 4-8 hours.
  2. Cut the beet slices into halves, reserve.
  3. For the vinaigrette: In a blender, combine the vinegar, orange juice, garlic, red onion, salt, pepper and honey. Puree. Slowly add the ½ cup oil while the blender is running.
  4. Preheat oven to 400°. Place walnuts on a baking sheet, toast for 5 minutes or until fragrant. Reserve.
  5. In a medium saucepan, bring the chicken broth and salt to a boil, stir in the couscous. Remove from heat, cover for 5 minutes. Stir in one tablespoon olive oil.
  6. Place the couscous in a large bowl, combine with walnuts, red onion and reserved beets.
  7. Combine the vinaigrette and couscous. Toss in the arugula or spinach. Reserve.
  8. For the orange butter: In a small saucepan, bring the red onion, orange zest and sauvignon blanc to a boil, simmer for 5 minutes.
  9. Whisk in the butter one tablespoon at a time. Add salt and pepper to taste.
  10. Remove salmon from beet juice. Season with salt and pepper to taste.
  11. In a large nonstick pan, heat 2 tablespoons oil. Pan sear salmon skin side down for 2-3 minutes, turn and sear 2-3 minutes.
  12. Serve the salmon with the orange butter sauce and couscous salad.

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen   

Ingredients:

Salmon:

8 Sea Queen Wild Caught Salmon Fillets

14.5 ounces Happy Harvest Sliced Beets, juice reserved

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste

2 tablespoons Carlini Extra Virgin Olive Oil

Vinaigrette:

1 ½ tablespoons Tuscan Garden White Vinegar

¼ cup freshly squeezed orange juice (about 1 orange)

1 clove garlic

¼ cup chopped red onion

¾ teaspoon Stonemill Essentials Iodized Salt

½ teaspoon Stonemill Essentials Ground Black Pepper

2 tablespoons Berryhill Honey

½ cup Carlini Extra Virgin Olive Oil

Salad:

¾ cup Southern Grove Chopped Walnuts

14 ounces Fit & Active Reduced Sodium Chicken Broth

¼ teaspoon Stonemill Essentials Iodized Salt

10 ounces Rice Bowl Original Couscous

1 tablespoon Carlini Extra Virgin Olive Oil

½ cup sliced red onion

4 cups SimplyNature Arugula or shredded SimplyNature Organic Baby Spinach

Orange Butter:

½ cup diced red onion

4 tablespoons orange zest (about 3-4 oranges)

1 cup Sunshine Bay Sauvignon Blanc

1 ¼ cups Countryside Creamery Unsalted Butter, cut into tablespoons

Stonemill Essentials Iodized Salt, to taste

Stonemill Essentials Ground Black Pepper, to taste


Prep Time:
30 minutes (plus 4 hours to marinate)

Cook Time:
35 minutes

Total Time:
1 hour, 5 minutes (plus 4 hours to marinate)


Servings:
8