- 1 1/2 pounds boned salmon fillet
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 1/2 cup chopped red bell pepper
- 1 1/2 cups fat-skimmed chicken or vegetable broth
- 1 cup couscous
- 1 teaspoon coriander seed
- 3/4 cup orange juice
- 3 tablespoons seasoned rice vinegar
- 1 teaspoon ground coriander
- 6 cups baby spinach leaves (about 9 oz.), rinsed and crisped
- Orange wedges (optional)
- Salt and pepper
- calories 609
- caloriesfromfat 35 %
- protein 43 g
- fat 24 g
- satfat 4.4 g
- carbohydrate 53 g
- fiber 6 g
- sodium 471 mg
- cholesterol 94 mg
How to Make It
Rinse fish and pat dry; cut into 4 equal pieces. Rub fish all over with 1 tablespoon olive oil and set pieces, skin down and slightly apart, in a 10- by 15-inch baking pan.
Bake in a 300° regular or convection oven until fish is barely opaque but still moist-looking in center of thickest part (cut to test), 14 to 16 minutes.
Meanwhile, in a 1 1/2- to 2-quart nonstick pan over medium-high heat, stir onion and red pepper in remaining 1 tablespoon olive oil until onion is limp, 3 to 5 minutes. Add broth, couscous, and coriander seed; bring to a boil over high heat. Cover pan and remove from heat; let stand until liquid is absorbed, about 5 minutes.
In a large bowl, mix orange juice, vinegar, and ground coriander. Gently stir 1/2 cup of the juice mixture into cooked couscous. Add spinach to bowl and mix to coat.
With tongs or a slotted spoon, lift spinach from bowl and divide equally among 4 dinner plates. Mound couscous on spinach. Slide a wide spatula between fish and skin and lift fillet pieces off skin; set 1 on each mound of couscous. Drizzle remaining juice mixture in bowl over fish. Serve with orange wedges to squeeze over salmon. Add salt and pepper to taste.