Ponzu Grilled Salmon with Golden Beet Couscous

  • azlall2 Posted: 05/18/09
    Worthy of a Special Occasion

    I was almost afraid to make this after reading the reviews, but this was a very good meal. Because of reader reviews about blandness, I used 1/2 tsp salt vs 1/4 tsp. I didn't use the crushed red pepper because of my children, but I sprinkled a pinch of cayenne on each of the adult couscous. I used half of the ponzu sauce to brush on the grill, and I used the other half as a refreshing sauce to pour over the finished salmon on the dinner plate. It was really good, and a great way to get salmon, beets and spinach onto the family dinner plate.

  • brighteyes8 Posted: 08/03/13
    Worthy of a Special Occasion

    I had low expectations for this dish, but it beat them. I wanted to do it both because I'm trying to eat more salmon and try new veggies like golden beets. I had to modify a bit because I don't have a grill -- instead, I cooked the sauce as written in a saucepan and then put the salmon in skin-side down, covered it, and cooked it for four minutes (I was only cooking a 12 oz. piece). The ponzu sauce was outstanding -- 5 stars -- and the cooking method worked beautifully. If you like spice at all in your food, I'd advise doubling or tripling the crushed red pepper. The couscous had a nice texture and the beets turned it a beautiful golden color and gave it beet flavor, but you need at least two or three times the amount of salt written. Not quite as exciting as the ponzu, but definitely unique and interesting and a good way to use beets. If a little ponzu sauce migrates into it, so much the better.. 3 stars for the couscous, so together, 4 stars overall.


More From Cooking Light