WHAT'S FOR LUNCH: Kingfisher's Grilled Scottish Salmon - Tucson News Now

WHAT'S FOR LUNCH: Kingfisher's Grilled Scottish Salmon

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.

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