Salmon Fillet with Orange Butter and Arugula Couscous Salad

A meal for friends to celebrate.

Directions:                   

1. In a gallon zip bag, combine the salmon and beet juice, marinate for 4-8 hours.
2. Cut the beet slices into halves, reserve.
3. For the vinaigrette: In a blender, combine the vinegar, orange juice, garlic, red onion, salt, pepper and honey. Puree. Slowly add the ½ cup oil while the blender is running.
4. Preheat oven to 400°. Place walnuts on a baking sheet, toast for 5 minutes or until fragrant. Reserve.
5. In a medium saucepan, bring the chicken broth and salt to a boil, stir in the couscous. Remove from heat, cover for 5 minutes. Stir in one tablespoon olive oil.
6. Place the couscous in a large bowl, combine with walnuts, red onion and reserved beets.
7. Combine the vinaigrette and couscous. Toss in the arugula or spinach. Reserve.
8. For the orange butter: In a small saucepan, bring the red onion, orange zest and sauvignon blanc to a boil, simmer for 5 minutes.
9. Whisk in the butter one tablespoon at a time. Add salt and pepper to taste.
10. Remove salmon from beet juice. Season with salt and pepper to taste.
11. In a large nonstick pan, heat 2 tablespoons oil. Pan sear salmon skin side down for 2-3 minutes, turn and sear 2-3 minutes.
12. Serve the salmon with the orange butter sauce and couscous salad.

Recipe Courtesy of Chef Michelle,
ALDI Test Kitchen