Salmon with Curried Carrot Couscous and Green Puree S e rv es
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This dish comes from Mickey, who puts fish on the menu every Friday night. Why Fridays, I have no idea, as I’m certain he has no knowledge of the religious edict that had Catholic families eating fish every Friday for generations. This is a simple but extremely tasty and elegant dish that evolved out of Mickey’s love for the combination of carrots and curry. He cooks the couscous in carrot juice and then balances the sweetness with the bitterness of an arugula puree. If you are not a salmon fan—and I’m not—you can use halibut, scallops, or any other non-oily fish.
Mickey: I like salmon to be rare in the center, but feel free to cook it to your taste. If you want to heighten the flavors a bit, dust the fish filets with freshly ground cumin. (Judie: “None of that pre-ground out-of-the-jar kind for Mickey.”) Also, if you want a hint of heat, use half mild and half hot curry powder or add a sprinkle of cayenne pepper.
Chris’s suggested wine pairing an earthy pinot noir
2 bunches arugula (or spinach or your bitter green of choice), washed well and dried 3 tablespoons unsalted butter or to taste Salt and pepper 1 tablespoon olive oil 2 shallots, minced 1 cup Israeli couscous 2 teaspoons mild curry powder or to taste ½ cup diced carrots 1½ cups fresh carrot juice 1 tablespoon canola oil 4 (6-ounce) skinless salmon filets Freshly ground cumin (optional)
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1. Place the arugula in boiling water for about 30 seconds to blanch. Drain well and pat dry. 2. Transfer the blanched greens to a blender (or food processor fitted with the metal blade) and process to a saucelike consistency, adding a bit of warm water as needed to smooth out.