Cooking With Chef Hermann: Salmon with Asparagus and Morels Over Couscous
Salmon with Asparagus and Morels Over Couscous
- 8 oz. Salmon fillets
- 6 oz. morels, cleaned and sliced lengthwise
- 6 oz. Asparagus, trimmed
- 1 oz. Olive oil
- 1 oz. Butter, unsalted
- 1 oz. lemon juice
- 2 oz. white wine
- Fresh tarragon
- Salt and Pepper
Heat pan with olive oil. Cook Salmon flesh down until half way cooked, flip fish. Add Asparagus and cook until tender. Add the butter and morels. Finish with the white wine, lemon juice and season with salt and pepper. Add fresh tarragon at end of cooking.
Meanwhile, bring 1 1/4 cups water to boil. Stir in couscous and 1/2 teaspoon salt. Cover and remove from heat. Let stand 5 minutes. Fluff with fork. Serve salmon and asparagus with couscous, drizzled with remaining sauce.