Crispy Skin Salmon with Tahini Mint Couscous

Name: Crispy Skin Salmon with Tahini Mint Couscous
Prep time: 30 min
Total time: 45 min
Yield: 4 plates
Ingredients: 4 Salmon fillets, skin on; 1 cup Couscous; 3 tbsp Fogato tahini; 1 Lemon; ½ cup chopped Mint; 1 head, florets Cauliflower; 1 lb, halved Brussels sprouts; 1 tbsp Fogato pomegranate molasses; 1 batch Fogato spiced chickpeas; 3 tbsp Olive oil; to taste Salt; ½ cup Fogato roasted red pepper sauce

Crispy skin, cauliflower with pomegranate molasses, Brussels sprouts, crispy chickpeas and red pepper sauce.

Ingredients

4 Salmon fillets, skin on
1 cup Couscous
3 tbsp Fogato tahini
1 Lemon
½ cup chopped Mint
1 head, florets Cauliflower
1 lb, halved Brussels sprouts
1 tbsp Fogato pomegranate molasses
1 batch Fogato spiced chickpeas
3 tbsp Olive oil
to taste Salt
½ cup Fogato roasted red pepper sauce

Steps

Roast the cauliflower and Brussels sprouts with oil and salt at 425°F until browned, then drizzle the cauliflower with pomegranate molasses.
Pour 1¼ cups boiling salted water over the couscous, cover 5 minutes, then fluff with tahini, lemon and mint.
Cook the salmon skin side down in a hot oiled pan until crispy, then flip briefly.
Toss the crispy chickpeas in.
Plate the couscous, vegetables and salmon, and spoon the roasted red pepper tomato sauce over the crispy chickpeas.

Crispy skin is the only way to do salmon: dry skin and a hot, oiled pan.

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