Olive Oil-Poached Salmon with Dijon Apple Puree and

Name: Olive Oil-Poached Salmon with Dijon Apple Puree and Couscous Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 red apples, peeled, cored, and quartered; 2 cups apple juice; 1/4 cup Dijon mustard; 1 1/2 cups couscous; 1 1/2 cups boiling water; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fresh tarragon; Zest and juice of 1 lemon; Kosher salt and freshly ground black pepper, to taste; 2 eggs, lightly whisked; 1/2 cup all-purpose flour; 4 tablespoons olive oil, plus 1 quart olive oil, for poaching; 2 teaspoons cracked white pepper; 4 salmon fillets (about 4 ounces each); 1 bunch baby spinach or baby arugula, washed, for serving

Servings: persons

3 red apples, peeled, cored, and quartered
2 cups apple juice
1/4 cup Dijon mustard
1 1/2 cups couscous
1 1/2 cups boiling water
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh tarragon
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper, to taste
2 eggs, lightly whisked
1/2 cup all-purpose flour
4 tablespoons olive oil, plus 1 quart olive oil, for poaching
2 teaspoons cracked white pepper
4 salmon fillets (about 4 ounces each)
1 bunch baby spinach or baby arugula, washed, for serving

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

1383

kcal

Calories

124

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 3 red apples, peeled, cored, and quartered, 2 cups apple juice, 1/4 cup Dijon mustard, 1 1/2 cups couscous, and more.

Yes, Olive Oil-Poached Salmon with Dijon Apple Puree and Couscous Cake falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Olive Oil-Poached Salmon with Dijon Apple Puree and Couscous Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions