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1
In a saucepot over medium heat, cook the apples in apple juice.
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2
When the apples are soft, drain the apples, but reserve the juice.
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3
Add the apples to a blender with Dijon mustard.
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4
Blend on high, adding the reserved juice, a little at a time, until smooth.
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5
Pour the couscous into a large bowl.
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6
Add 1 1/2 cups boiling water to the couscous, cover, and let stand 10 minutes.
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7
Then, stir in the parsley, tarragon, lemon zest, and lemon juice.
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8
Season the mixture with salt, and pepper, to taste.
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9
Add the eggs and flour, and mix until thick and sticky.
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10
Form the mixture into 4 evenly portioned patties.
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11
In a large skillet over medium-high heat, heat 4 tablespoons olive oil.
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12
Cook the cakes in the hot oil until golden brown, flipping halfway through, and drain on paper towels to remove the excess oil.
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13
Keep the couscous cakes warm.
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14
In a large, deep saucepan, combine 1 quart olive oil with a good pinch of salt, and white pepper and bring to a simmer.
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15
Season the salmon fillets with salt, and black pepper and add them to the oil in the pot, making sure they are completely submerged.
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16
Add more olive oil, if needed.
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17
Simmer over low heat and remove the salmon after 15 minutes.
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18
Cook's Note: The salmon will be cooked medium at this point.
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19
If you want it well done, keep on cooking it for 5 more minutes.
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20
To serve, place a bit of spinach or arugula on each plate, top with a couscous cake and the salmon.
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21
Top the salmon with a spoonful of apple puree.
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22
Serve warm.
