Sweet Chili Black Berry Salmon with Watermelon, Feta, Basil Cous Cous


INGREDIENTS
Serves 2


Salmon
2 (6-8 oz) portions fresh salmon, skin off

1/3 cup sweet chili sauce
1/3 cup black berry preserves


Cous Cous
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.


Garnishment

2 cups fresh arugula

1/3 cup vidalia onion vinaigrette



INSTRUCTIONS


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!

did you know?

 

We're proud to announce that our food will be gracing the cover of Southern Celebrations Magazine's special Food & Drink Edition!


Plans are underway for our 2018 Menu Release party where we've paired up with the magazine for their release of this limited edition!

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Author: Lisa Boudreaux-LeCoq

Southern Celebrations Food & Drink Issue

Lisa Boudreaux-LeCoq

Owner. Caterer. Chef.