Brown Sugar Moroccan Salmon With Sautéed Apple and Cucumber Relish
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Cooking tools:
- Chef's knife
- Cutting board
- Skillet
- Saucepan
- Pot
- Stove
- Measuring spoon
- Measuring cup
- Mixing bowl
- Spatula
- Spoon
- Colander
- Plate
Ingredients
- 2 6 oz. salmon filets, skin removed, patted dry
- 2 small Fuji apples sliced into 1 inch square pieces or your choice of shape
- 1/3 English cucumber, halved then sliced into 1/8” slices
- 1/8 C slices of sweet white onion
- 2 large garlic cloves sliced thin
- 3 fresh basil leaves julienned
- 2 t fresh ginger minced or chopped finely
- Handful fresh Italian parsley leaves chopped
- 1/3 C light packed light brown sugar divided
- 2 t Moroccan spice rub
- 3 T butter
- 1 T light oil
- 2 t kosher salt, 1 t black pepper for seasoning
- 1 C jasmine rice, cooked
- 1 C Spring greens for presentation
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