Southwest Spiced Salmon

4 each 6-7 oz. salmon fillets
2 T Southwest Spice Blend (below)
3 C Red Pepper Israeli Couscous (below)
1 C Chili Citrus Vinaigrette (below)
1 C Fresh Watercress
4 T Crème Fraiche

Red Pepper Puree (makes 4 cups)
4 Roasted Red Peppers, peeled, seeded & chopped
2 C Vegetable Stock or Water

Combine peppers and liquid in blender and puree until smooth.

Red Pepper Israeli Couscous (makes 3 cups)

1 tsp Olive Oil
1/2 C Yellow Onions, diced
1 1/2 C Israeli Couscous
3 C Pepper Puree
1/2 tsp Salt
1/4 tsp White Pepper

In heated sauce pot, add olive oil and onions and sauté until translucent. Add couscous and stir, adding the pepper puree. Bring to a simmer and cover for approximately 8 minutes, or until tender. Season with salt and white pepper. Set aside.

Note: If liquid evaporates too quickly, before the couscous is cooked, add some of the remaining puree.

Southwest Spice Mixture (makes 1 3/4 cups)
4 T Whole Coriander Seeds
2 T Whole Cumin Seeds
6 T Whole Black Peppercorns
2 tsp Green Cardamom Pods
4 tsp Ground Cinnamon
4 tsp Whole Cloves
4 tsp Ground Nutmeg
4 tsp Mustard Seeds
2 T Salt

Combine all ingredients into sauté pan, except salt. Toast spices in oven at 300 degrees for approximately 6 minutes. Spices should have a very toasty, fragrant smell. Place in spice or coffee grinder until powder consistency. Mix in salt and set aside.

Note: Mixture stores well and can be used for other items.

Chili Citrus Vinaigrette (makes 2 1/4 cups)
1/2 T Olive Oil
2 T Shallots, chopped
1 T Garlic, chopped
1 Serrano or Jalapeno Chile with seeds, chopped
2 C Orange Juice
2 T Lime Juice
2 T Lemon Juice
1/4 C Rice Vinegar
1 T Dijon Mustard
2 T Cilantro, chopped
2 C Olive Oil
2 T Honey
1/2 tsp Salt
1/4 tsp White Pepper

In saucepan, sweat shallots, garlic and chili, with 1/2 T olive oil. Add orange, lime and lemon juices. Reduce by half or until thick and syrupy (approx. 3/4-1 cup). Remove from fire and let cool. Place in blender and add vinegar, mustard and cilantro. Blend on high, adding oil very slowly. Add honey and blend again. Season with salt and white pepper. Ready to serve.

Dredge salmon fillets in spice mixture. In hot sauté pan, add olive oil and place fillets in pan.

Brown on one side for approximately 2 minutes. Turn over fillets and place in 350 degree oven for 5-7 minutes or until done.

Place 3/4 cup of couscous in center of each plate, using a circular ring as a mold. Top with 1/4 cup of watercress and place salmon on top. Drizzle 1/4 cup of vinaigrette around each plate. Ready to serve. Option: Finish with 1 T of crème fraiche on top of salmon.

Servings: 4
Recipe by: Enchantment Resort