Roast Salmon with Coriander Couscous

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. 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. 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. 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. 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. 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.