Black & Wright

Evolution of Southern Fare

Located in Chicago, Black & Wright is renowned for its culinary excellence and southern inspired dishes. We invite you to tour our site and discover the joys of cooking

Black & Wright offers private cooking and catering events in an array of styles perfect for a small group outing, power meetings, garden parties, sixth or sixtieth birthdays, bridal showers and anything else that may fall in between.

Whether you are looking to learn how to BBQ, cook a vegetarian feast or a gourmet dinner we will be happy to work with you to prepare a tantalizing menu.

Roasted Salmon with Couscous Crust

1/2 bunch fresh flat-leaf parsley, chopped 1/2 cup golden raisins, coarsely chopped

3 tablespoons coarsely chopped green olives (pimento removed)

2 tablespoons capers, chopped

3 tablespoons pine nuts, toasted and coarsely chopped

1/4 cup extra-virgin olive oil, plus extra for drizzling

1 lemon, juiced

Salt and freshly ground black pepper

1 1/2 cups couscous

2 salmon fillets skinned (6 oz)

2 cups water

Preheat the oven to 375 degrees F.

In a bowl, stir together the parsley, raisins, olives, capers, pine nuts, olive oil, and lemon juice and season with salt and pepper; stir in the couscous to moisten completely and season generously with salt and pepper.

Put the salmon in a single layer in a smallish buttered gratin dish or baking dish (10 by 7 1/4 inches; 2.8 liter); the fillets should not touch one another. Sprinkle with salt and pepper and drizzle with a little olive oil. Now spoon the couscous mixture over the top of the fish so that it completely covers them and fills in the whole dish at the same time. Pour over the water. Drizzle with olive oil. Put the dish in the oven and bake 25 minutes.