Grilled Salmon and Brown Butter Couscous with Grilled Summer Squash from Cooking Light |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Ingredients:
2 tablespoon(s) butter |
2 tablespoon(s) pine nuts |
1 cup(s) uncooked couscous |
2 tablespoon(s) dry white wine |
1 (14.5 oz) can(s) fat-free, lower sodium chicken broth |
1 tablespoon(s) grated lemon rind |
1 tablespoon(s) lemon juice |
1/4 teaspoon(s) kosher salt |
1/4 teaspoon(s) freshly ground black pepper |
1/2 teaspoon(s) white pepper |
1/2 teaspoon(s) ground fennel seeds |
1/2 teaspoon(s) ground coriander |
1/4 teaspoon(s) sugar |
1/4 teaspoon(s) kosher salt |
4 (6oz) skinless salmon fillets |
cooking spray |
Directions:
1. Preheat grill to medium-high heat.
2. Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Add nuts; cook 1 minutes, stirring occasionally. Add couscous; cook 1 minutes, stirring occasionally. Add wine and broth; bring to a boil. Cover, remove from heat, and let stand 5 minutes. Fluff with a fork; stir in rind, juice, 1/4 teaspoon salt, and black pepper.
3. Combine white pepper and next 4 ingredients (through 1/4 teaspoon salt) in a small bowl. Coat salmon fillets with cooking spray. Sprinkle fillets with spice mixture. Place salmon on grill rack coated with cooking spray. Grill over medium-high heat 4 minutes on each side or until desired degree of doneness. Serve with couscous, and grilled squash.
4. CALORIES: 457 FAT: 15g (sat:4.9,mono:4g,poly:4.1g) PROTEIN: 41.2g
5. CARB: 35.8g FIBER: 3.1g CHOL: 104mg IRON: 2.3mg SODIUM: 556mg
6. CALC: 47mg
|
|