James Carrier
Makes 4 servings

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

Step 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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Ratings & Reviews

oliviagrace's Review

May 02, 2011
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!

Seattle723's Review

September 16, 2009
This recipe is not worth the effort. First of all, the instructions are not logically presented. There are in effect two liquids that need to be made first, and the second one is divided. Preparing these and chopping the onions and peppers takes time, so you shouldn't start cooking the salmon until everything is in place. While it works to cook the salmon at 300 degrees in a convection oven, it takes longer than 14 - 16 minutes, although the couscous holds nicely if the time goes longer. The presentation was attractive, but we thought there was way too much spinach and not enough couscous for 4.