1 lb salmon with skin on
4 tbs of butter
2 tbs olive oil
4 cloves of garlic sliced
2 large shallots minced
8 anchovies, minced
3 roma tomatoes grated or approximately 1 cup
Juice of 1 lemon
1/2 cup of chicken stock
Pinch of saffron strands
1/2 cup of hand rolled Tunisian couscous
.75 cups chicken stock
1 tbs olive oil
Asparagus , peeled, parboiled, cut into 1 inch pieces (optional)
I like to use a fish grate that easily enables "non stick" grilling .
Brush both sides of the fish with thin coat of vegetable oil.
Season with salt and pepper.
Place the fish skin side down and diagonal to grate.
Reduce the heat to medium, cover the grill, and cook without moving the fish for three minutes
Flip the fish and then working from one side to the other with tongs, gently peel off the skin in one piece and place along side fish on the grill .
Take exceptional care to flip the skin regularly and watch carefully as it is very fatty and combustible. When adequately crisp move aside on a cooler place on the grill. Not everyone likes this 'salmon bacon" but I love how the crunchy texture contrasts with the salmon.
Cover the grill and cook until the centers of the fillets are opaque and register 125 degrees with an instant read thermometer, 5 to 7 minutes longer. This method will minimize the flavorful fat under the skin from burning away
When salmon is done flip salmon over to put on serving plate. This will bring the carbonized side to the top and the fatty side underneath
(This technique works best with salmon fillets but can also be used with any thick, firm-fleshed white fish, including red snapper, grouper, halibut, and sea bass. Cook white fish to 140 degrees, up to 2 minutes longer per side.)
Heat olive oil , when hot add two tbs of butter , when froth from butter just starts to turn brown add garlic, and shallots until soft.
Add anchovies and cook until dissolved
Add grated tomato and cook until water has boiled out.
Add remainder of butter and stock until you attain your desired consistency
Add lemon to your taste
Add saffron when complete and cook for an additional minute while stirring
Follow manufacturer's directions
For M'hamsa couscous, add stock, salt to taste and olive oil and get it to a boil
Add couscous and when it returns to a simmer stir , cover and take off heat .
If adding asparagus add in here
Wait 10 minutes.
Add couscous to a wide bowl
Add in sauce to your desired consistency ( I like this bed of couscous and sauce quite soupy.)
Add cooked salmon to this bed and top with crispy salmon skin.
If you don't have an instant read thermometer use a knife and fork very gently to pry open a flake . You are looking for a moist interior of the flake but not raw. Always err on the side of underdone as sushi is always tastier than dry fish.
