I’ve been meaning to post for months now and with NY diets in full swing, the timing seems just perfect. I’ve been making this salmon recipe since 2004 as it’s super easy, healthy and so good! The recipe also includes a couscous but I often make it without and simply pair the salmon with brown rice or veggies. Enjoy!
Honey-Orange Glazed Salmon with Toasted Couscous
Prep time: 7 minutes
Cook time: 12 minutes
4 5-ounce salmon fillets
Salt and ground black pepper,to taste
1 orange (Y4 cup juice, 1 teaspoon finely grated orange peel)
1 tablespoon honey
1/2 teaspoon ground cumin
2 teaspoons peanut oil
1 cup whole-wheat couscous (uncooked)
1 teaspoon curry powder
1/2 cups reduced-sodium chicken broth
2 green onions, chopped
1/2 cup shredded carrots
Preheat oven to 400 [degrees] F. Coat a baking sheet with cooking spray.
Season both sides of salmon with salt and black pepper. In a shallow dish, whisk together orange juice, orange peel, honey and cumin. Add salmon and turn to coat. Transfer salmon to prepared baking sheet and brush on any remaining marinade. Bake 10-12 minutes, until fork-tender.
Meanwhile, heat peanut oil in a medium saucepan over medium-high heat. Add couscous and cook 1 minute, until golden. Add curry powder and stir to coat. Then add chicken broth, green onions and carrots; bring to a boil. Remove from heat, cover and let stand 5 minutes. Fluff with a fork and season with salt and black pepper. Serve salmon with couscous on the side.
Nutrition Score per serving (1 salmon fillet, 1/2 cup couscous mixture): 431 calories, 20% fat (10 g; 2 g saturated), 50% carbs (54 g), 30% protein (32 g), 9 g fiber, 83 mg calcium, 3 mg iron, 219 mg sodium.
*Recipe is courtesy of Shape Magazine.