Salmon candy salad

SALMON CANDY SALAD

Portions : 4 - Preparation : 15 minutes - Cooking time : about 15 minutes

Ingredients

The salad

• 500 ml (2 cups) couscous seeds (fine or medium wheat semolina)
• 30 ml (2 tablespoons) butter
• 125 ml (1/2 cup) jalapenos, finely diced
• 125 ml (1/2 cup) green onions, sliced into rings
• 250 ml (1 cup) strawberries, brunoise
• 250 ml (1 cup) red bell pepper, brunoise
• 250 ml (1 cup) tomatoes, brunoise
• 125 ml (1/2 cup) herbs of your choice, chopped (parsley / basil / chives / coriander)
• Salt and pepper to taste

Salmon

• 2 salmon steaks, cut into large cubes
• 45 ml (3 tbsp.) cooking fat of your choice
• 45 ml (3 tbsp.) maple syrup
• 15 ml (1 tbsp) Montreal steak spice blend
• Salt and pepper to taste

Dressing

• 2 garlic cloves, minced
• 2 lemons, juice
• 30 ml (2 tbsp.) honey
• 120 ml (8 tbsp.) olive oil
• salt and pepper to taste

Preparation

1. Pour wheat semolina into a bowl, add 500 ml (2 cups) boiling water, butter and a little salt. Cover and let stand for 10 minutes.
2. Using a fork, scrape the semolina to break up the lumps and make it fine and light.
3. Let cool, then add the jalapenos, green onions, strawberries, red bell pepper, tomatoes and herbs.
4. For the vinaigrette, mix garlic, lemon juice, honey, olive oil, salt and pepper in a small bowl.
5. Add the prepared vinaigrette to the semolina and toss to combine, checking the seasoning.
6. In a hot pan, over high heat, sear the salmon cubes in a little fat for 2 minutes.
7. Add the maple syrup and steak spices and continue cooking over medium heat until the syrup caramelizes around the salmon cubes.
8. Place the prepared salad on each plate, with the salmon cubes on top.