CORRAL | WILD SALMON WITH SAFFRON COUSCOUS

Season Salmon on both sides with S&P.

Brush a pre-heated sizzle platter with Blended Oil. Carefully add Salmon, presentation side down, to the heated Oil. Sear on one side until golden brown.

Place into a 500°F oven. Cook until Salmon is just cooked through, but still moist, about 2-3 minutes, depending on the thickness of the portion.

Remove Salmon from the oven. Carefully place Tuscan Butter directly onto the sizzle platter, next to the Salmon.

Add Couscous on top of the Butter. Season with S&P. Place back into the oven until Couscous is heated through, about 1-2 minutes.

Combine cucumber, tomatoes, torn basil, feta, Lemon Oil and S&P into a stainless-steel bowl. Gently toss together to thoroughly coat the vegetables with the dressing. Taste and adjust seasoning as needed.

Spread Tzatziki onto the plate, from the 6 o'clock position to the 9 o'clock position, as shown in the photo.

Spoon the Couscous onto the center of the plate. Carefully lean the Salmon against the Couscous, as shown in the photo.

Spoon the vegetable mixture over the right side of the Salmon, allowing it to cascade down the Couscous and onto the plate, as shown in the photo.