Peach glazed wood fired Bluehouse Salmon with a stone fruit, oat dukkah, and cous cous salad.
by Chef Mikel Anthony
This recipe is part of the Chef’s Roll Test Kitchen, in partnership with Bluehouse Salmon.
Peach Glaze
INGREDIENTS
- 1 jar Peach jam
- 2 oz. White balsamic vinegar
- 1 tsp. Smoked paprika
- 1 tsp. Cumin
- Salt
METHOD
- Mix.
Salmon
INGREDIENTS
- Bluehouse Salmon
- Peach glaze
METHOD
- Season and cook 3/4ths of the way in oven.
- Remove and add glaze and finish til desired doneness.
Cous Cous
INGREDIENTS
- 1 cup Cooked cous cous (Follow package instructions)
- 3-4 oz. Toasted oats and mixed nuts, chopped mixed with za’atar
- 2-3 ea. Stone fruit, quartered
- 2 oz. (approx) Lemon grape seed oil
- 1 oz. (approx) White balsamic vinegar
- 2-3 cups Green leaf lettuce
METHOD
- Season and toss everything together.
