Ingredients
1cupboiling water
1cupinstant couscous
2tbspextra virgin olive oil
2slicelean bacon
1clovegarlic
6black olives,oil-packed
1tbspflat leaf parsley,chopped
salt and freshly ground pepper
4salmon fillets,center cut
1leek
½cupfruity Pinot Noir
2tbspred wine vinegar
1shallot
4ozunsalted butter,(1 stick) well chilled
Preparation
Preheat the oven to 500 degrees F.
In a small heatproof bowl, pour the boiling water over the couscous.
Cover with a plate and let stand for about 20 minutes until the water has been completely absorbed.
In a small skillet, heat 1 tablespoon of olive oil. Add the diced bacon and cook over moderate heat for about 4 minutes until it is lightly crisp.
Add the minced garlic and cook until the garlic is fragrant.
Remove the bacon from the heat and stir in the olives, parsley, and couscous. Season lightly with salt and pepper.
Put the salmon fillets on a lightly oiled baking sheet, skinned side down, and season with salt and pepper.
Carefully mound the couscous on the fillets, pressing lightly to help it adhere.
Bake the salmon in the upper third of the oven for about 10 minutes, or until the topping is crisp and the salmon is just cooked through.
Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon of olive oil.
Add the leek, cover, and cook over moderately low heat for about 6 minutes until softened. Scrape the leek onto a plate.
Add the Pinot Noir, vinegar, and shallot to the saucepan and boil over moderately high heat for about 4 minutes until the liquid has reduced to 2½ tablespoons.
Remove the pan from the heat and whisk in the butter, 1 tablespoon at a time; return the pan to the heat only as necessary to keep the sauce warm. Do not let the sauce boil.
Stir the leeks into the sauce and cook just until heated through. Season the sauce with salt and pepper.
Serve at once with the salmon.
