Pretty in Pink

With a name like Bootleggers, you know that the Bakersfield craft pub and brewery has got to have some pretty adventurous cuisine.

And boy do they deliver with fun creations like the Release the Kraken Burger and their Pulled Pork Sliders. But they’re not all about this heavy grub, oh no, their menu also boasts powerful flavors in some surprisingly light fare. Chief among them is their Salmon Couscous—a mouthwatering bed of garlic butter couscous topped with delicate pan-seared salmon and some tangy Greek salsa. Omar Ruiz affirmed that dishes like this help balance out their menu, “to have something on the lighter side, not just burgers and big hearty meals.” LET’S EAT!

Salmon Couscous

  • 8 oz. fresh Atlantic salmon
  • salt & pepper to taste
  • slice of toast

Couscous

  • 4 oz. water
  • 1 tbsp. butter
  • 4 oz. couscous
  • 2 oz. squash
  • 2 oz. zucchini
  • 1/2 oz. garlic butter

Greek Relish

  • 1 oz. each of avocado, red onion, tomato, cilantro,
  • feta cheese crumbles, and cucumber
  • 1/2 oz. extra virgin olive oil
  • 1/2 lemon

Pan sear salmon for 4-5 minutes each side; season with salt and pepper. To prepare couscous, boil 4 oz. water, add butter, and a pinch of salt. Add couscous to boiling water for 30 seconds and then drain into a pan. Let it cook, constantly stirring to avoid sticking together. Sauté squash and zucchini in a pan with ½ oz. garlic butter for 3 minutes, add couscous, and sauté together for 3 more minutes. Chop ingredients for Greek relish and combine with olive oil, sea salt, and juice of 1/2 a lemon. Put the finished couscous onto a plate, and add the salmon on top. Garnish with fresh Greek relish and toast, sliced into wedges. LET’S EAT!

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