What's For Lunch
Chef Jim Murphy
Kingfisher
www.kingfishertucson.com
Kingfisher's Grilled Scottish Salmon roasted tomato chermoula, sautéed spinach, Israeli cous cous
Rosemary aioli
Serves 4 people
4 pieces 4 ounce Scottish salmon fillets
Salt and pepper
1 ounce X-V olive oil
2 cups Israeli cous cous
4 cups cleaned fresh spinach
Chermoula
4 ea ripe plum tomatoes, seeded and diced
½ cup extra virgin olive oil
½ cup sliced queen olives
½ cup sliced Kalamata olives
½ cup sliced manzanilla olives
1 T capers
2 ea anchovy fillets, mashed
6 strands saffron
Juice of 1 lemon
2 T fresh basil chiffonnade
1 t minced garlic
6 each crushed red pepper flakes
To make Chermoula:
In a small bowl, place saffron, and juice the lemon over top, no seeds, let marinate. Over low heat, warm 3 ounces of olive oil very gently, just warm, remove from heat, and add everything, (less the basil and lemon saffron juice), pour into a bowl and let cool to room temperature, when cool add saffron and lemon, and basil, toss and keep at room temperature.
To make the aioli, ( best the day before) warm 1 cup olive and add ½ cup cleaned picked fresh rosemary, let steep 1 hour, strain and reserve the herb and oil separately. In a food processor add 2 egg yolks, ½ t minced garlic, juice from ½ lemon , pinch of salt and pepper, and process while drizzling the infused oil into it, should create an emulsion. Quickly scrape down the bowl and chill.
To cook pasta: boil 2 quarts well salted water, add cous cous and boil 2-3 minutes until al dente, drain well, do not rinse, lightly season and set aside.
In a large non stick sauté pan add 1 ounce olive oil, and bring to medium heat, place seasoned salmon fillets service side down onto pan and let sear 3-4 minutes, gently turn over, cover pan and cook 2-3 minutes. Remove the fillets to a warm plate, in the pan add 1 ounce olive oil and wilt 4 cups fresh spinach, toss in the pasta, let warm gently, check for seasoning,
Evenly divide the spinach/pasta in 4 bowls, place the fish on top and spoon the chermoula on top, make sure to get the oil with the olives and other stuff, add a dollop of the rosemary aioli on top, sprinkle with rosemary if desired.
