Seared Salmon with Sweet Curry Couscous [Recipe]

Recently, a friend tasked me to find her a grilled salmon recipe that used something sweet to accent the fish.  A little googling turned up a Salmon of the Americas cooking contest from a few years back.  Amongst the 41 entries featuring farmed salmon, one that caught my eye was a seared salmon with sweet curry couscous and spicy kiwi-mango chutney.  It just so happens that the recipe came from Elizabeth Barton.  At the time, Barton was a student at Le Cordon Blue of Atlanta; but fast forward to present day, and we find Barton cutting her teeth over at Rathbun’s and tweeting away via @GizzyGetBizzy.

It’s worth noting that Barton’s entry received the 7th most votes of all the entries.  I have yet to try this out, but regardless, it looks appealing in Barton’s video.  Meanwhile, it certainly fit the bill of my friends search for something sweet to go along with salmon.  Details after the jump!

Recipe Name:

Seared Salmon with Sweet Curry Cous Cous and a Spicy Kiwi-Mango Chutney



  • 4 – 6 oz Salmon Fillet
  • 1 tbsp of butter or cooking oil
  • salt, pepper, Indian curry powder, and lemon to taste


  • 8 oz couscous
  • 8 oz water
  • 3 oz white onion (diced)
  • 3 oz golden raisins
  • 2 tsp curry powder
  • 1 tsp nutmeg
  • 1/2 tsp cayenne
  • 3 oz light brown sugar
  • 4 oz butter
  • handful of chopped parsley
  • salt to taste


  • 1 ripe mango (diced)
  • 3 ripe kiwi
  • 2 passion fruit (juice only)
  • 1 oz white onion
  • 1 Thai pepper
  • 4 oz light brown sugar
  • 1 oz rice vinegar
  • 1 tsp of nutmeg
  • salt and pepper to taste


Lightly oil a sauce pan and sweat onions until translucent and semi-sweet. Add brown sugar, vinegar, pepper, nutmeg, and mango. Slightly simmer on low heat. Once mango is tender add in passion fruit juice and chopped kiwi. Toss and serve over salmon.

Lightly oil a sauté pan and drop in onions to sweat. Once translucent add in raisins and sauté for just a minute. Quickly add in the sugar, curry, nutmeg, cayenne, water and cous cous making sure the sugar dissolves completely. Cover immediately with a lid and reduce heat to steam the cous cous. Finish off with butter and parsley and serve under the seared salmon.

In an oven-proof sauté pan, lightly melt a tbsp of butter – or use cooking oil. Make sure pan in extremely hot to ensure a nice golden sear. Mix salt, crushed pepper, and curry powder and lightly sprinkle over top of fillet. Skin side up, place fish into the pan and let it sizzle for three minutes. Place immediately into an oven of 350 degrees F for seven to ten minutes or until fish is flakey and moist. Fish with a squeeze of a lemon wedge, and sandwich it between the chutney and cous cous.
And Enjoy!

Preparation Time: 20 minutes
Servings: 4

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