Well, back home from the World Food Championships Blogger Summit and the competition, and have lots to share with you in the coming weeks (as soon as I can upload all the photos and get my thoughts down on paper). In the meantime, since Tuesday we had the presidential election and in honor of our President-Elect Donald Trump, I thought my post today would be perfect to share with you my entry into the recipe contest Trump International Beach Resorts held earlier this year. It was their Heirloom Recipes with a Twist Contest, adding any citrus fruit to your recipe to give it your own unique “twist”. I entered my Crusted Salmon Steaks with Lime Dill Sauce and Champagne Couscous. This salmon dish is super yummy, makes a great presentation and is quick enough to make during a busy work week!
Crusted Salmon Steaks with Lime Dill Sauce and Champagne Couscous
2 salmon steaks, about 3/4-inch thick each
1/4 cup panko
2 1/2 teaspoons chopped fresh dill, divided
3/4 teaspoon lime zest from a Persian lime, divided
3 teaspoons lime juice from a Persian lime, divided
1 tablespoon vegetable oil
2 tablespoons butter
1/2 shallot, minced
1 clove garlic, minced
1/2 teaspoon kosher salt, divided
1/2 cup champagne
1/2 cup couscous
1/4 cup small sweet peas
1 tablespoon finely chopped sun-dried tomatoes
1 tablespoon toasted almond slices
1/2 cup fat free plain yogurt
1/2 teaspoon granulated sugar
Garnishes: Fresh dill, lime slices, toasted almond slices
Preheat oven to 400 degrees. Place a raised rack onto a rimmed baking sheet; set aside.
Examine the salmon for pin bones and remove with kitchen tweezer. Using a small paring knife, trim bones from the cavity side of the salmon. Set salmon aside.
In a small bowl, combine the panko, 1 teaspoon dill, and 1/2 teaspoon lime zest. Place the salmon onto work surface; brush one side of each piece of salmon with 1 teaspoon lime juice. Coat the lime brushed sides of the salmon with the panko mixture, pressing it onto the salmon (only coat the one side of each piece of salmon).
Heat the vegetable oil a large non-stick skillet over medium-high heat. Place the salmon into the skillet, panko side down, and cook until golden brown, approximately 2 minutes. Carefully turn the salmon over and cook on the second side for 2 minutes. Transfer the salmon to the reserved raised rack/baking sheet, keeping the panko coated side up. Place into preheated oven and bake until salmon is cooked through, approximately 12 – 15 minutes.
Meanwhile, in a small saucepan with a tight fitting lid, melt the butter over medium-high heat. Add in the shallot, garlic and 1/4 teaspoon salt and cook for 1 minute. Add in the champagne and bring to a boil. Add in the couscous and remaining 1/4 teaspoon lime zest, mix to combine. Cover saucepan with lid, remove from heat, and let sit for 5 minutes. Fluff the couscous with a fork, add in the peas, sun-dried tomatoes and almond slices, mix to combine; set aside.
In a small saucepan, combine the yogurt, sugar, remaining 2 teaspoons lime juice, remaining 1 1/2 teaspoons dill and remaining 1/4 teaspoon salt. Heat over medium heat until heated through, approximately 2 – 3 minutes.
Place the salmon steaks onto serving plates. In the open cavity section, evenly divide the couscous. Spoon some of the dill sauce around the salmon. Garnish the couscous with additional toasted almond slices, garnish the salmon with a lime slice and fresh dill. Serve with remaining dill sauce on the side.