Roast Salmon with Coriander Couscous

James Carrier

Yield:

Makes 4 servings

Recipe from

Nutritional Information

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

Ingredients

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

Preparation

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

Note:

April 2001