Sweet Chili Black Berry Salmon with Watermelon, Feta, Basil Cous Cous
2 (6-8 oz) portions fresh salmon, skin off
1/3 cup sweet chili sauce
1/3 cup black berry preserves
4 oz prepared pearl cous cous
1/2 cup diced watermelon
1/3 cup diced red bell pepper
1/3 cup shaved red onion or shallot
2-3 fresh basil leaves minced or chiffonade
1/3 cup extra virgin olive oil
1/3 cup red wine vinegar
1/3 cup crumbed feta cheese
1 tbsp lemon juice
1 tbsp sugar
Salt, cracked black pepper, cajun seasoning - to taste and a dash of cayenne pepper.
2 cups fresh arugula
1/3 cup vidalia onion vinaigrette
In a large mixing bowl, add all the cous cous ingredients and fold mixture until completely incorporated. Cover bowl with an air tight seal and chill in refrigerator for 1 hour or over-night if time allows. For the salmon, turn on oven to broil. Place salmon on a baking pan drizzled with olive oil. Spread blackberry preserves. sweet chile sauce and salt and pepper to your liking over top of salmon. Broil for 6-8 minutes per inch of thickness, 10 or less minutes for medium rare. Remove salmon from oven and let sit for 5 minutes before serving. When ready to serve, spoon chilled cous cous on to plate, top with salmon and fresh arugula tossed in vidalia onion vinaigrette. Enjoy!
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Author: Lisa Boudreaux-LeCoq
Owner. Caterer. Chef.