Last night wehad some friends over for dinner. Earlier that morning we were at Costco (what a fun outing for a Sunday morning…) getting some supplies for the apartment and I noticed they had Sockeye Salmon, the wild salmon from the Pacific Ocean. The salmon has a deep red color and a much stronger (i.e. better) flavor than regular salmon IMHO.

We made the couscous too and it was a great meal.

Enjoy!

Ponzu Grilled Salmon with Couscous
Serves 4

Couscous:
1 teaspoon extravirgin olive oil
2 tablespoons thinly sliced peeled shallots (about 1 large)
1 cup uncooked Israeli couscous (use regular if you can’t find Israeli)
2 cups water
1/4 teaspoon salt
1 cup raw spinach leaves, trimmed

Sauce:
1/2 cup fresh orange juice
2 tablespoons brown sugar
3 tablespoons low-sodium soy sauce
2 tablespoons sake (rice wine)
1 tablespoon fresh lime juice
1/2 teaspoon cornstarch
1/8 teaspoon crushed red pepper

Remaining ingredients:
4 (6-ounce) salmon fillets with skin (about 1 inch thick)
Cooking spray
Lime wedges (optional)

Preheat grill. (or grill pan)
To prepare couscous, heat the olive oil in a large nonstick skillet over medium-high heat. Add shallots; sauté 5 minutes or until shallots are tender and just beginning to brown. Stir in couscous; cook 1 minute, stirring frequently. Add water and salt; cover and simmer 8 minutes or until couscous is tender. Remove from heat; stir in spinach. Toss gently until combined and spinach wilts. Keep warm.

To prepare sauce, combine orange juice and next 6 ingredients (through red pepper) in a small saucepan, stirring well with a whisk; bring to a boil over medium-high heat. Cook for 1 minute.

To prepare fish, brush cut sides of fillets with 1/4 cup sauce; place, skin sides up, on grill rack coated with cooking spray. Grill salmon, skin sides up, 2 minutes. Turn salmon fillets; brush with remaining 1/4 cup sauce. Grill 3 minutes or until fish flakes easily when tested with a fork or desired degree of doneness. Serve with couscous and lime wedges, if desired.

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