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

For the grilled squash: Preheat grill to medium-high heat; combine 2 c. baby zucchini, halved lengthwise & 2 c. baby yellow squash, quartered lengthwise, in large bowl. Add 2 tbsp. olive oil, 1/2 tsp. salt, 1/2 tsp. pepper, toss well. Place veggies on grill rack coated with cooking spray. Grill 5 minutes on each side or until lightly charred and tender. Substitute thick slices of yellow squash & zucchini if you can't find baby squash. Serving size: 3/4 cup, CALORIES: 86

Yield: 4 servings ( Serving Size: 1 fillet & 1/2 c. couscous )
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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

October 2012

This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.

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