Grilled Salmon and Brown Butter Couscous

Photo: Mary Britton Senseney/Wonderful Machine and Randy Mayor; Styling: Leigh Ann Ross

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.

Yield: Serves 4 (serving size: 1 salmon fillet and 1/2 cup couscous)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 457
  • Fat: 15g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 4g
  • Polyunsaturated fat: 4.1g
  • Protein: 41.2g
  • Carbohydrate: 35.8g
  • Fiber: 3.1g
  • Cholesterol: 104mg
  • Iron: 2.3mg
  • Sodium: 556mg
  • Calcium: 47mg

Ingredients

  • 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
  • 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 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.
  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 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.
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