Moroccan Salmon with Cabbage and Couscous
Recipe adapted from Cooking with Patrick Clark by Charlie Trotter

Moroccan Salmon with Cabbage and Couscous
The kitchen will heat up when a simple salmon dish goes Moroccan in a sweet and spicy barbecue sauce!

Ingredients:
Makes 8 servings

  • 1 1/4 cups honey
  • 1/2 cup rice wine vinegar
  • 1/2 cup ketchup
  • 1/2 cup chopped cilantro
  • 1/4 cup freshly squeezed lime juice
  • 1/4 cup soy sauce
  • 1 stick cinnamon
  • 2 star anise
  • 1 1/2 teaspoon garlic chile paste *
  • 1 1/2 teaspoon peeled and chopped fresh ginger
  • 1 1/2 teaspoon coriander seeds
  • 1 1/2 teaspoon whole black peppercorns
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon whole cloves
  • 1/2 teaspoon ground mace
  • 1 small head savoy cabbage , finely shredded
  • 3 tablespoons butter
  • 1 tablespoon fennel seeds , crushed
  • Salt and freshly ground pepper
  • 2 tablespoons butter
  • 3 medium carrots , cut into 1/2-inch dice
  • 2 small zucchini , cut into 1/2-inch dice
  • 1 large onion , cut into 1/2-inch dice
  • 4 cups water or chicken stock
  • 2 cups couscous
  • Salt and freshly ground pepper
  • 8 (6- to 8-ounce) salmon fillets , skin removed
  • Salt and freshly ground pepper
  • 8 sprigs cilantro
In a medium saucepan over medium-high heat, bring all ingredients to a boil. Reduce heat to medium-low and simmer, stirring occasionally, 30 minutes or until reduced by 2/3 and sauce has a syrupy consistency. Pour through a fine strainer set over a bowl. Set aside. (Makes about 2 cups and may be refrigerated up to 1 week.)

In a large saucepan filled with boiling salted water, blanch cabbage 3 minutes. Drain in a colander and shock under cold water to stop cooking; dry on paper towels. In a 12-inch skillet over medium heat, melt butter. Add cabbage and fennel seeds. Cook, stirring occasionally, 5 minutes or until heated through. Season with salt and pepper.

In a large saucepan over medium heat, melt butter. Cook carrots, zucchini and onion, stirring, 2 minutes. Add water and bring to a boil over high heat. Stir in couscous, cover with a tight-fitting lid, and remove from heat. Let stand 5 to 10 minutes, or until liquid is completely absorbed. With a fork, fluff couscous. Season with salt and pepper. Keep warm until ready to use.

Preheat oven to 450°. Season salmon with salt and pepper and place on a baking sheet. Roast 12 minutes. Remove from oven and coat each piece with barbecue sauce. Return to oven 3 minutes.

Spoon couscous onto individual plates. Arrange cabbage on couscous and top with a piece of salmon. Place a cilantro sprig on each salmon and drizzle with sauce.

Recommended ingredient: Garlic chile paste is available at most grocery stores and Asian markets

Nutritional Information:
696.3 calories, 14.4 grams fat, 5.6 grams saturated fat, 108 mg of cholesterol, 2011 mg sodium, 100.5 grams carbohydrate, 8.8 grams fiber, 45.3 grams protein