Fire up the grill for dinner tonight. Grilled Salmon and Brown Butter Couscous offers the perfect pairing for a hassle-free, great-tasting weeknight meal.
2 tablespoons butter
2 tablespoons pine nuts
1 cup uncooked couscous
2 tablespoons dry white wine
1 (14.5-ounce) can fat-free, lower-sodium chicken broth
1 tablespoon grated lemon rind
1 tablespoon lemon juice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon white pepper
1/2 teaspoon ground fennel seeds
1/2 teaspoon ground coriander
1/4 teaspoon sugar
1/4 teaspoon kosher salt
4 (6-ounce) skinless salmon fillets
How to Make It
Preheat grill to medium-high heat.
Heat butter in a small saucepan over medium heat; cook 3 minutes or until browned. Add nuts; cook 1 minute, stirring occasionally. Add couscous; cook 1 minute, 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.
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 a 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.
Meh. I don't know what I did wrong, but the couscous had way too much liquid (maybe because I used Israeli couscous?) and was just kind of blah. The salmon was pretty good, though. And preparation was fast. Still nothing to write home about, as far as I could tell.
Made for dinner last night and my husband could not stop raving about it. Very flavorful and will be making this again. I use Israeli couscous....we like the texture more than normal couscous. Also I used a grill pan indoors....too hot outside for the regular grill and it worked perfectly! I followed the recipe exactly.
Our grill was out of gas, so I put the salmon in parchment paper bags and cooked in the oven on 350º for about 10 minutes - it was still fantastic! The couscous was so delicious, my husband wants me to save the recipe just to make the couscous again!
Really yummy. Only thing I would change: I would cut the amount of salt in the couscous in half - it was a little too strong for my taste. I also made the grilled summer squash that was recommended with this recipe. Easy dinner, mostly on the grill, which was great on the very hot night I made this.
I loved the seasoning on the salmon, lots of flavor without overwhelming the fish. I burnt the pine nuts but they were still edible and the rest of the couscous was really tasty! Check out my post with step-by-step photos at http://www.icancookthat.org/2012/04/grilled-salmon-and-brown-butter.html
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