Grilled Salmon and Brown Butter Couscous with Grilled Summer Squash from Cooking Light

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

Preparation

1. 1. Preheat grill to medium-high heat.
2. 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. 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