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Chef’s Table: Hemingway’s
Grilled Salmon with Couscous Salad and Herb Vinaigrette

Serves 1

Herb Vinaigrette

3 cups
olive oil, room temperature

½ cup
parsley leaves

½ cup
basil leaves

½ cup
spinach

Couscous Salad

1
7 oz Scottish salmon filet

½ cup
pearl couscous

2 cups
water, mixed with a pinch of salt

2 tsp
saffron

2
artichoke hearts, diced

1
red pepper, diced

1
scallion, minced

2 tsp
flat-leaf parsley, chopped

3 tbsp
olive oil

to taste
salt and pepper

Jon Davies, executive chef

Jon Davies, executive chef

Method:

To make herb vinaigrette, add parsley, basil and spinach leaves to olive oil and allow to steep for eight minutes. Process in a blender until smooth, then strain through a cheesecloth. Set aside.

To make couscous salad, bring water to a boil, adding saffron. Once boiling, add couscous and cook for six minutes or until pasta is tender. Drain and allow to cool, then mix with artichoke hearts, red pepper, scallion, parsley and olive oil.

To make salmon, heat grill to 400 degrees. Grill salmon eight minutes on each side. Serve with couscous salad, then drizzle herb vinaigrette over dish.

When You Go:
Hemingway’s
At The Grand Hotel of Cape May
1045 Beach Avenue • Cape May
609-884-5611 • hemingwayscapemay.com

September 2016
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