Salmon and couscous with candied grapefruit, dill ice cream: chef’s recipe

Ingredients:

• 4 fresh salmon fillets, skin on
• 1 cup of couscous
• 2 cups of water
• 2 grapefruits
• 1/4 cup of sugar
• 1/4 teaspoon of salt
• 1 cup of heavy cream
• 1/2 cup of milk
• 1/2 cup of sugar
• 1/2 cup of fresh dill, chopped

Instructions:

For the salmon:

1. Preheat the oven to 375°F.
2. Season the salmon fillets with salt and pepper.
3. Place the salmon fillets in a baking dish, skin side down.
4. Bake in the oven for 15-20 minutes, or until the salmon is cooked through.

For the couscous:

1. Boil 2 cups of water in a pot.
2. Add the couscous to the pot and stir well.
3. Remove the pot from the heat and cover it with a lid.
4. Let the couscous sit for 5-10 minutes, or until it has absorbed all the water.

For the candied grapefruit:

1. Use a sharp knife to remove the skin and pith from the grapefruits.
2. Slice the grapefruit into wedges.
3. In a non-stick pan, heat the sugar on medium heat until it melts and starts to turn a light brown color.
4. Add the grapefruit wedges to the pan and toss them in the caramelized sugar.
5. Sprinkle the grapefruit with salt and remove from the heat.

For the dill ice cream:

1. In a separate saucepan, combine the heavy cream, milk, sugar, and fresh dill.
2. Heat the mixture over low heat for 5-10 minutes, stirring occasionally, until the sugar has dissolved.
3. Remove the saucepan from the heat and let it cool to room temperature.
4. Pour the mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

Serving suggestions:

Place a scoop of dill ice cream on top of the salmon fillets and serve with the couscous and candied grapefruit wedges on the side. The sweet and tangy grapefruit pairs well with the savory salmon and creamy dill ice cream, making it a unique and delicious dish that is sure to impress your dinner guests.