Glazed Salmon with Couscous

Couscous is small and fluffy and very similar to pasta.  If you’ve never tried it, you should – it’s kid-friendly.  Recipe serves 4.

What you’ll need:

  • 1 1/4 cups water
  • salt
  • pepper
  • 1 cup uncooked couscous
  • 2 tablespoons chopped fresh dill
  • 1/4 teaspoon grated lemon rind
  • 1 teaspoon fresh lemon juice
  • 2 teaspoons olive oil
  • 1 teaspoon butter
  • 3 tablespoons chopped shallots
  • 1/4 cup dry white wine (or chicken stock)
  • 2 tablespoons whole-grain mustard
  • 1 tablespoon brown sugar
  • 4 (6-ounce) salmon fillets

What you’ll do:

  • Preheat the oven broiler.
  • Bring 1  1/4 cups water to a boil in a medium saucepan.
  • Stir in 1/8 teaspoon salt, 1/8 teaspoon pepper, and couscous.  Cover.
  • Remove from heat and let stand 5 minutes, covered.
  • Stir in dill, lemon rind and juice.
  • Heat a small saucepan over medium-high heat.
  • Add olive oil and butter; swirl until butter melts.
  • Add the shallots; cook 2 minutes, stirring occasionally.
  • Add the wine (or broth) to the pan; bring to a boil.
  • Cook 2 minutes; stir in the mustard and brown sugar.
  • Remove pan from heat.
  • Arrange the fillets, skin side down, on a pan lined with foil and coated with cooking spray.
  • Sprinkle the fillets with 1/4 teaspoon pepper and 1/4 teaspoon salt.
  • Spread half of mustard mixture evenly over the fillets.
  • Broil 6 minutes or until desired doneness is achieved.
  • Spread the remaining mustard mixture over fillets and serve over couscous.

Recipe and image from Cooking Light.

So what are you waiting for…Get dinner on the table.


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