Chef Damien: Pan-Seared Salmon & Couscous
By: Marian Kelly
Updated: January 28, 2012
Damien Tiregol, Executive Chef at Crabby's, prepares pan-seared salmon and couscous.
RECIPE: Pan Seared Salmon with a Honey-Soy Glaze and Cold Couscous Salad
4-8oz salmon filets
1-box of plain couscous
1-zucchini
1-red bell pepper
1-green bell pepper
1-red onion
1/2c red wine vinegar
2 TBS sugar
2 TBS olive oil
1/2c honey
1/4c soy sauce
Prepare couscous to box specifications; let cool in refrigerator. While the couscous cools, chop all veggies into cubes. Add red wine vinegar and sugar and let set for at least 2 hours.
After cooled, mix olive oil, couscous, and veggies together; set aside. Start by putting a little oil in a non-stick pan and let it get hot. Place salmon filets into pan; sear 'til golden brown -- about 3-4 minutes. Flip and do the same to other side. When you have reached desired temperature, mix honey and the soy sauce together and glaze the salmon in the pan for 1-2 minutes. Serve right away and enjoy!
After cooled, mix olive oil, couscous, and veggies together; set aside. Start by putting a little oil in a non-stick pan and let it get hot. Place salmon filets into pan; sear 'til golden brown -- about 3-4 minutes. Flip and do the same to other side. When you have reached desired temperature, mix honey and the soy sauce together and glaze the salmon in the pan for 1-2 minutes. Serve right away and enjoy!
