This was actually a really wonderful, flavorful recipe. I doubled the amount of couscous, but otherwise I did not find it difficult to make the dish, nor did I find it required much effort. My boyfriend, who usually does all the cooking, loved it and said it was one of his new favorite ways to try salmon and I really loved the pepper with the couscous. This is one I will save and make again!
Roast Salmon with Coriander Couscous
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Amount per serving
- Calories: 609
- Calories from fat: 35%
- Protein: 43g
- Fat: 24g
- Saturated fat: 4.4g
- Carbohydrate: 53g
- Fiber: 6g
- Sodium: 471mg
- Cholesterol: 94mg
- 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
- 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.
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