Salud! at Whole Foods, Poplar Avenue

Balsamic Salmon with Roasted Tomato Couscous

1 pint cherry tomatoes, halved
3 tablespoons balsamic vinegar, divided
1 teaspoon garlic powder, divided
1 teaspoon onion powder, divided
Black pepper to taste
2 skin-on salmon fillets
2/3 cup pearled couscous
1 teaspoon fresh thyme, chopped

Preheat oven to 425 degrees F. Line a sheet pan with parchment paper
or a silpat mat.

Toss the tomatoes with 1 tablespoon vinegar and ½ teaspoon each
garlic powder and onion powder. Season to taste with black pepper
and arrange on one half of the sheet pan. On the opposite side of the
pan, arrange the salmon. Drizzle 1 tablespoon of the balsamic on each
fillet and season with the remaining garlic powder, onion powder and
black pepper.

Roast in the oven until the tomatoes are bursting and the salmon is
browned and flakes easily, about 15 minutes, depending on the size of
the fillet.

While the salmon roasts, make the couscous: bring a medium saucepan
of water to a boil. Add the couscous and cook until tender, about 5-7
minutes. Drain and place in a bowl. When the salmon is finished,
toss the majority of the tomatoes in with the couscous, leaving some
tomatoes for garnish. Add the thyme and adjust seasoning as desired
with additional black pepper and balsamic vinegar to taste.

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Erling Jensen

Salmon with Red Wine Risotto and Spinach Puree

Red Wine Risotto:

1 cup arborio rice
½ yellow onion brunoise
2 cups red wine
8 cups warm vegetable stock
Sauté onion with oil until translucent, add arborio rice, continuously stirring and cook until rice
appears clear. Add red wine and stir until red wine is absorbed while still stirring. Incorporate
vegetable stock in 4 ounce increments and cook until rice is al dente.

Spinach Puree:

Blanch spinach in salted boiling water, add to ice bath to cool. Puree spinach into a blender until
completely Smooth. Strain through sieve.