Details
Serves: 4
Israeli Cous Cous Salad Method
Cook the Israeli cous cous according to manufacturers instructions & allow to cool, place in a medium mixing bowl.
In a heavy based frying pan cook the salmon portions skin side down to start with oil, cook ¾ of the salmon skin side down & then flip over to quickly finish the cooking process (salmon is best served medium rare to medium).
Mix all the other salad ingredients together.
Chermoula Method
In a mortar with a pestle, an electric spice grinder, or a cleaned coffee grinder, grind fine coriander seeds, peppercorns, red pepper flakes, and saffron. Transfer spice mixture to a small bowl and stir in remaining chermoula ingredients.
To Serve
To serve divide the cous cous salad between plates & rest the salmon on top of the salad, dress the plate with the chermoula & serve.
About the Chef
New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from ...
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New Zealand King Salmon is renowned for its exceptional flavour and for being naturally high in the healthy Omega-3 oil. As a travelling ambassador for New Zealand cuisine I am proud to prepare and showcase our farmed salmon, which due to our isolation and rigorous farming practices is naturally free from antibiotics and chemicals. Compared to other salmon, New Zealand King Salmon has a distinct texture, is firm to work with, yet has a soft delicate ‘melt in the mouth’ texture when consumed. New Zealand King Salmon has a place at every meal occasion from appetizers to mains guaranteeing exceptional flavour and quality.
Andrew Brown offers an eclectic approach to uniquely New Zealand ingredients, which he is passionate about. Andrew praises the versatile nature of New Zealand Greenshell™ Mussels, King Salmon and Pacific Oysters within tapas and appetiser applications, through to café style dishes and formal dining.
During his career in the Hospitality Industry of 23 years, Andrew has held a number of senior roles in regionally acclaimed and award winning fine dining restaurants, cafes, exclusive members clubs, large chain hotels (Millennium Hotels) and currently a small luxury boutique hotel – The George.
Throughout his career, Andrew has had the opportunity to work with some of New Zealand’s nationally and internationally acclaimed chefs as well as the privilege to be involved with catering for various civic functions and for VIP’s such as New Zealand’s Prime Ministers and Governor Generals, the Singaporean High Commissioner, Princess Anne and the Prince of Wales.
Andrew has consistently competed in culinary competitions and has been privileged enough to be recognised and acknowledged with numerous culinary awards both locally and nationally. More recent endeavours have secured Andrew a position and the opportunity to represent New Zealand in international team based culinary competitions.
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