Roast Salmon with Coriander Couscous |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1 1/2 pounds boned salmon fillet |
2 tablespoons olive oil |
1/2 cup chopped onion |
1/2 cup chopped red bell pepper |
1 1/2 cups fat-skimmed chicken or vegetable broth |
1 cup couscous |
1 teaspoon coriander seed |
3/4 cup orange juice |
3 tablespoons seasoned rice vinegar |
1 teaspoon ground coriander |
6 cups baby spinach leaves (about 9 oz.), rinsed and crisped |
orange wedges (optional) |
salt and pepper |
Directions:
1. Rinse fish and pat dry; cut into 4 equal pieces. Rub fish all over with 1 tablespoon olive oil and set pieces, skin down and slightly apart, in a 10- by 15-inch baking pan.
2. Bake in a 300° regular or convection oven until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 14 to 16 minutes.
3. Meanwhile, in a 1 1/2- to 2-quart nonstick pan over medium-high heat, stir onion and red pepper in remaining 1 tablespoon olive oil until onion is limp, 3 to 5 minutes. Add broth, couscous, and coriander seed; bring to a boil over high heat. Cover pan and remove from heat; let stand until liquid is absorbed, about 5 minutes.
4. In a large bowl, mix orange juice, vinegar, and ground coriander. Gently stir 1/2 cup of the juice mixture into cooked couscous. Add spinach to bowl and mix to coat.
5. With tongs or a slotted spoon, lift spinach from bowl and divide equally among 4 dinner plates. Mound couscous on spinach. Slide a wide spatula between fish and skin and lift fillet pieces off skin; set 1 on each mound of couscous. Drizzle remaining juice mixture in bowl over fish. Serve with orange wedges to squeeze over salmon. Add salt and pepper to taste.
|
|