Smoked Salmon with Cointreau and Moroccan Couscous

Name: Smoked Salmon with Cointreau and Moroccan Couscous
Yield: 4
Ingredients: 4 salmon fillets, skin removed; To season; Pimenta-preta crumbs; For the sauce; 400 ml Cointreau; 100 ml soy sauce; For the couscous; 250 g Moroccan couscous; 1 green pepper, diced; 1 red pepper, diced; 1 yellow pepper, diced; 1 tablespoon butter; 1 tablespoon oil; 250 ml water; 16 green asparagus spears; Butter

1
4 salmon fillets, skin removed
2
To season
3
Pimenta-preta crumbs
4
For the sauce
5
400 ml Cointreau
6
100 ml soy sauce
7
For the couscous
8
250 g Moroccan couscous
9
1 green pepper, diced
10
1 red pepper, diced
11
1 yellow pepper, diced
12
1 tablespoon butter
13
1 tablespoon oil
14
250 ml water
15
16 green asparagus spears
16
Butter

Ingredients

1
4 salmon fillets, skin removed
2
To season
3
Pimenta-preta crumbs
4
For the sauce
5
400 ml Cointreau
6
100 ml soy sauce
7
For the couscous
8
250 g Moroccan couscous
9
1 green pepper, diced
10
1 red pepper, diced
11
1 yellow pepper, diced
12
1 tablespoon butter
13
1 tablespoon oil
14
250 ml water
15
16 green asparagus spears
16
Butter

Directions

1
Dust the salmon fillets with seasoning
2
On each side of the fish, apply the crushed Pimenta-preta and press it into the flesh
3
In a hot skillet, add a small amount of oil and sear the fish for a few seconds to caramelize the seasoning
4
Then, bake the fish in a preheated oven (200°C) for 10-15 minutes
5
For the sauce, bring Cointreau and soy sauce to a simmer in a high-sided skillet
6
Flambé
7
Let the mixture reduce for 1 minute and serve over the fish
8
For the couscous, boil water with oil
9
Add the grains and stir with a wooden spoon
10
Remove from heat. Reserve
11
Separately, blanch the peppers in boiling salted water for 20 seconds
12
Combine the peppers with the couscous, add 1 tablespoon of butter, and mix
13
Cook asparagus in boiling salted water for 20 seconds and serve with melted butter
14
Serve the salmon alongside a portion of couscous and asparagus.